Eat Your Greens Detox Soup

Weekly Recipe: 

1 1/2 teaspoons coconut oil or other oil

1 sweet onion, diced

3 cloves garlic, minced

3 cups sliced cremini or white button mushrooms (about 8 ounces)

1 cup chopped carrots

2 cups chopped broccoli florets

Fine grain sea salt and black pepper

1 1/2 to 3 teaspoons grated fresh ginger

1/2 teaspoon ground turmeric

2 teaspoons ground cumin

1/8 teaspoon ground cinnamon

5 cups vegetable broth

2 large nori seaweed sheets, cut into 1 inch strips (optional)

2 cups torn kale leaves

Fresh lemon juice, for serving (optional)

In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about five minutes, until the onion is soft and translucent. Add the mushrooms, carrots, and broccoli and stir to combine. Season generously with salt and pepper and sauté for five minutes more. Stir in the ginger, turmeric, cumin, and cinnamon and sauté for one to two minutes, until fragrant. Add the broth and stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer until the vegetables are tender, 10 to 20 minutes. Just before serving, stir in the nori (if using) and kale and cook until wilted. Season with salt and pepper and a squeeze of fresh lemon juice, if desired. Source: The Oh She Glows Cookbook by Angela Liddon, image by Angela Liddon