Cleansing Green Soup
Lily Scott is the founder of Lily's Ladle and this is one of her favorite recipes. Actually, by her own admission, it is more of a method than a recipe. Lily says, "I regularly swap in veggies and greens that are seasonally available. I will use chicken, beef or veggie mineral broth--all are excellent in this soup. It's smooth and savory and a little spicy. I love it in all weather!"
2 cups water
1 inch fresh, peeled ginger (cut into small pieces)
1 Tbsp ground turmeric
4 large leaves Swiss chard
2 large leaves kale
1/2 bunch fresh asparagus
1/2 bunch fresh parsley
1-2 Tbsp coconut oil
1/2 tsp red pepper flakes
Salt & pepper
In a large soup pot on med-high heat, combine broth, water, ginger and turmeric. Cover and bring to a simmer for 5 minutes.
Add Swiss chard, kale and asparagus. Cover and simmer for 10 minutes.
Turn off heat, add parsley, coconut oil, red pepper, and salt and pepper. Mix together, then cover and let steam for a minute.
Puree in a blender, or using an immersion blender until smooth.
Written by Lily Scott from Lily's Ladle.