Recipes

Ingredients

• 1 tablespoon olive oil
• 2 cloves of garlic, chopped
• 2 tablespoons diced onion
• 1 inch of fresh ginger, peeled and chopped
• 4 cups fresh broccoli, cut up
• 1/2 pound of fresh spinach leaves
• 3 parsnips, peeled, cored, chopped
• 2 ribs of celery, trimmed, chopped
• A handful of fresh parsley, roughly chopped
• Fresh water, as needed
• Sea salt and ground pepper, to taste
• Lemon or lime juice
• 2 tablespoons chia seeds

Preparation

1. Using a large soup pot, heat the olive oil over medium heat and stir in the garlic, onion, and ginger to season the oil for about 3 minutes. Add the broccoli, spinach, parsnips, celery and parsley, and stir a bit until the spinach wilts and collapses. 
2. Add just enough water to cover the vegetables. Remember the spinach will cook down quite a bit, so don't add too much water at first. You can always thin the soup later, if you need to.
3. Bring to a high simmer, cover the pot, and reduce the heat to a medium simmer. Cook for 10-15 minutes or so until the veggies are softened. Use a blender  to puree the soup. Taste test. Does it need brightening? Add a squeeze of citrus. Finish off with the Chia seeds on top

Options:

To make this a creamy (and still non-dairy) soup add an avocado or good piece of creamed coconut (Santen).
And if you're not averse to grains, serve with a spoonful of hot cooked quinoa or brown rice in the center of the bowl- so fabulous.

Lunch Dinner