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Green Reset Soup

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Ingredients
  

  • 2 large handfuls organic spinach
  • 1 cup parsley, loosely packed and chopped
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 2 cups chopped zucchini
  • 1 yellow onion, diced (about 1 cup)
  • 1 teaspoon grated ginger
  • 2 cups vegetable stock
  • 1 tablespoon coconut cream
  • sea salt and black pepper to taste
  • 1 teaspoon turmeric
  • 1 clove garlic, minced
  • 1 tablespoon ghee or coconut oil (for cooking)
  • 1 small handful of microgreens for topping (optional)

Instructions
 

  • Heat ghee or coconut oil in a large soup pot or Dutch oven over medium high heat. Add diced yellow onion and garlic. Season with sea salt and cook until fragrant, about 3 minutes, stirring occasionally.
  • Reduce heat to medium. Add zucchini and cauliflower and broccoli florets and season with sea salt and black pepper. Cook 10 minutes until vegetables soften. Add grated ginger and stir.
  • Add vegetable stock and increase heat to medium high. Cover the soup pot with a lid and bring it to boil.
  • Cook 10 more minutes. Add spinach and parsley, stirring until greens start to wilt and are incorporated (less than 1 minute). Add turmeric, sea salt, coconut cream, and a dash of black pepper. Stir again until everything is blended.
  • Turn off the heat. Blend soup with an immersion blender or a regular blender until creamy and smooth. Transfer to bowls, top with microgreens if desired and enjoy!