|Warm, comforting, satisfying|
2 heads broccoli, washed and cut into pieces
3 celery stalks, washed, trimmed and cut into pieces (use the leaves too!)
2 zucchini, washed and cut into piecees
1c chopped leeks (half white parts half green parts)
5oz arugula/spinach salad mix
1tbs minced ginger
1 + 1/2 quarts vegetable stock (use all natural and no salt added)
juice of 1 lemon
1/2c coconut milk (more to taste)
1. Place all veggies in a large stock pot. Add ginger and vegetable stock. Heat on high until boiling, then turn down the heat, cover, and cook until all veggies are very tender (about 20 minutes).
2. Using an immersion blender, blend all the veggies into a pureed soup, adding more liquid if needed to get the thickness to your liking. Add in the lemon juice and coconut milk. Serve hot.