|Health in a bowl: yum!|
2 large cloves garlic, minced
1 yellow onion, diced
1 red onion, diced
1 inch fresh ginger, peeled and minced
2 broccoli florets, washed and cut into pieces
8oz fresh spinach leaves
4 ribs of celery, trimmed and chopped
a large handful fresh parsley, chopped
1qt unsalted gluten free vegetable broth
1c fresh water, if needed
juice of 1 lime
1/3c coconut milk
sprinkle of sea salt, if needed
1. Place vegetables, garlic and ginger in a large soup pot over high heat. Add the vegetable broth and water if needed. (You want just enough liquid to barely cover the vegetables and remember, the spinach will cook down quite a bit so don't add too much liquid).
2. Bring to a boil. Reduce heat, cover and simmer 20 minutes or until vegetables are tender. Use an immersion blender to puree the soup. Add lime and coconut milk. Taste and add salt if desired. Serve hot with rice.