General Health Soup #1
Broccoli and Spinach Soup
We all grew up with broccoli as a diet staple which led us to take its impressive attributes for granted. The only things we all really knew about it was that it is a green vegetable, it is very delicious whether prepared raw, steamed, in Chinese food or as a soup and contains an array of vegetables to support thyroid health.
- 1 tablespoon organic coconut oil
- 2 tablespoons onion, diced
- 4 tablespoons yogurt (goat or sheep)
- 2cm slice of ginger root, peeled and chopped (more if desired)
- 2cm slice turmeric root, peeled and chopped (or add ½ to 1 teaspoon powdered turmeric)
- 1 handful parsley, roughly chopped
- 2 cloves of garlic, minced
- 2 ribs of celery, trimmed and chopped
- 3 parsnips-peeled, cored, and chopped
- 4 cups baby spinach leaves
- 4 cups fresh broccoli, cut up
- Filtered, OR spring water to cover
- Juice from ½ fresh lemon
- Fresh cracked black pepper to taste
- Pink Himalayan salt to taste
- Using a large soup pot, heat the organic coconut oil over medium heat and stir in the garlic, onion, turmeric, and ginger to season the oil.
- Add the broccoli, spinach, parsnips, celery, and parsley.
- Stir and cook until the spinach wilts and collapses.
- Add just enough water to cover the vegetables. The spinach will cook down quite a bit, so don’t add too much water at first. Bring to a high simmer, cover the pot, and then reduce the heat to a medium simmer.
- Cook for fifteen minutes or so until the veggies are softened.
- Add water if the soup needs thinning.
- Use a blender to purée the soup.
- Season with lemon or lime juice and Himalayan salt and fresh cracked pepper.
- Serve with a dollop of yogurt and enjoy!
Note: To make this a creamy soup, add 1 cup coconut milk or blend in 1 avocado.