Ayurvedic Green Soup

A warming, healing soup with anti-inflammatory spices and nourishing greens.

Ingredients

• 1 quart veggie broth
• 12 oz broccoli, chopped
• 2-3 stalks celery, chopped
• 2-3 cups fresh spinach
• 1/2 tsp black pepper
• 1 tsp ground turmeric, plus extra for serving
• Salt to taste
• Fresh lemon juice, for serving
• Red pepper flakes, for serving

Instructions

• Bring (1 quart) vegetable broth to a boil with (1 tsp) turmeric and (1/2 tsp) black pepper.

• Add (2-3 stalks) chopped celery and (12 oz) chopped broccoli. Let them get soft, about 5 minutes or less.

• Add (2-3 cups) fresh spinach and just let it wilt.

• Take the pan off heat and ladle everything into a blender (or use an immersion blender) and blend until smooth.

• To serve, pour a portion into a pot, thin it out with water if needed, and heat through.

• Top with fresh lemon juice, red pepper flakes, and extra turmeric.

Notes

• The turmeric and black pepper combination enhances absorption of curcumin
• Can be stored and reheated — thin with water as needed
• Great for supporting digestion and reducing inflammation