INGREDIENTS
- 2 tablespoons olive oil
- 1 ¼ cups chopped celery
- 1 (10 ounce) package fresh spinach
- ¼ cup chopped flat-leaf parsley
- 1 avocado, diced
- 1 ½ cups chopped fennel
- 2 cloves garlic, smashed
- ½ (12 ounce) bag fresh broccoli florets
- 4 cups low-sodium vegetable broth
- 1 teaspoon spirulina powder
- 1 ⅓ cups sliced leeks
- 1 (10 ounce) zucchini, cubed
- 6 leaves Tuscan kale, ribs removed and cut into small pieces
- 2 cups hot water as needed
- 10 tablespoons gomasio (toasted, crushed sesame seeds)
Directions:
1. Heat oil in a Dutch oven over medium heat. Add fennel, leeks, celery, and garlic cloves and saute until soft and fragrant, 3 to 5 minutes. Add zucchini, spinach, broccoli, kale, and parsley; mix to combine. Cook until kale and spinach have wilted slightly, about 3 minutes.
2. Stir in vegetable broth and bring to a boil. Reduce heat and simmer, covered, until vegetables are soft, about 15 minutes. Remove from the heat. Puree soup with an immersion blender until smooth, adding hot water if needed to achieve desired consistency. Add avocado and spirulina powder and blend until smooth.
3. Ladle soup into bowls and serve each with 1 tablespoon gomasio.
Full of iron, potassium, vitamin K, folic acid, and many other nutrients, this cleansing soup full of green veggies is as delicious as it is healthy.
