Ingredients

• 1 tbsp olive oil
• 2 cloves garlic, chopped
• 2 tbsp onion, diced
• 1 inch cube of ginger, peeled and chopped
• 2 cups of broccoli, chopped
• 1/2 cup of fresh spinach leaves
• 2 celery sticks, trimmed and chopped
• 1 tsp fresh lemon juice
• 1 dash of fresh parsley, finely chopped
• Fresh water, as needed
• Sea salt and black pepper, to taste

Directions:

1. Using a large pot, heat the olive oil over medium heat
2. Stir in garlic, onion, and ginger to season the oil
3. Add broccoli, spinach, celery, and parsley
4. Stir ingredients until the spinach wilts and collapses
5. Add just enough fresh water to cover the vegetables (remember the spinach will cook down quite a bit, so don’t add too much water at first)
6. Bring to a high simmer, cover the pot, and reduce the heat to a medium simmer
7. Cook for fifteen minutes or so until the veggies are softened
8. Once softened, pour ingredients into blender and puree the soup
9. Pour into bowl and serve!