Green Soup


  • 1 tablespoon olive oil
  • 2 cloves of garlic, chopped
  • 2 tablespoons diced onion
  • 1 inch of fresh ginger, peeled and chopped
  • 4 cups fresh broccoli, cut up
  • 1/2 pound of fresh spinach leaves
  • 3 parsnips, peeled, cored, chopped
  • 2 ribs of celery, trimmed, chopped
  • A handful of fresh parsley, roughly chopped
  • Vegetable stock (low sodium as needed)
  • Sea salt and ground pepper, to taste


  1. Add olive oil to a dutch oven or soup pot.
  2. Cook onion and garlic until transluscent.
  3. Add remaining ingredients and bring to a boil.
  4. Bring to a simmer and cover until vegetables are soft.
  5. Add additional stock as needed to reach desired consistency.
  6. Puree with a hand mixer or carefully in a blender (allow soup to cool before blending).