Happy first day of Spring loves!
Spinach and Parsley Soup. We are loving this detoxing anti-inflammatory soup adapted from the brilliant @chezpanisse. Amp it up with bonebroth for extra gut healing and protein.
Spinach and Parsley Detox Soup
Organic Ingredients:
*4 servings
1 Onion
1 Clove of Garlic
1 Small Carrot
2 TBSP of EVOO
3/4 cup of parsley leaves
7 cups of spinach leaves
5 cups of bonebroth (or you can use chicken or veggie stock)
Method:
Slice onion and garlic thin. Peel the carrot and dice fine.
Stew the onion, garlic, and carrot in EVOO in a large pot, covered, until soft and translucent. Add the bonebroth/broth and bring to a boil, then simmer uncovered for 15-20 minutes.
Add the spinach + parsley to the pot and shut off the heat. Allow the soup to stand uncovered for 5 minutes.
Blend/puree the soup. Serve warm with additional parsley or microgreens and a drizzle of EVOO. For more protein, cube in any lean protein of your choice.
*to preserve the bright green color of the soup, you can cool it in the fridge post blending then re-heat.
Enjoy!
With gratitude,
Christine