Eat Your Greens Detox Soup

• Eat Your Greens Detox Soup
• from The Oh She Glows Cookbook
• Serves 3
• 1 1/2 teaspoons coconut oil or olive oil
• 1 sweet onion, diced
• 3 cloves garlic, minced
• 3 cups sliced cremini or white button mushrooms (about 8 ounces)
• 1 cup chopped carrots
• 2 cups chopped broccoli florets
• Fine-grain sea salt and freshly ground black pepper, to taste
• 1 1/2 to 3 teaspoons grated peeled fresh ginger
• 1/2 teaspoon ground turmeric
• 2 teaspoons ground cumin
• 1/8 teaspoon ground cinnamon
• 5 cups vegetable broth
• 2 large nori seaweed sheets, cut into 1-inch (2.5-cm) strips (optional)
• 2 cups (500 mL) torn kale leaves
• Fresh lemon juice, for serving (optional)
• In a large saucepan, heat the oil over medium heat. Add the onion and garlic and saute for about 5 minutes, until the onion is soft and translucent.
• Add the mushrooms, carrots, and broccoli and stir to combine. Season generously with salt and pepper and saute for 5 minutes more.
• Stir in the ginger, turmeric, cumin, and cinnamon and saute for 1 to 2 minutes, until fragrant.
• Add the broth and stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer until the vegetables are tender, 10 to 20 minutes.
• Just before serving, stir in the nori (if using) and kale and cook until wilted. Season with salt and pepper and a squeeze of fresh lemon juice, if desired.

1. Eat Your Greens Detox Soup
2. from The Oh She Glows Cookbook
3. Serves 3
4. 1 1/2 teaspoons coconut oil or olive oil
5. 1 sweet onion, diced
6. 3 cloves garlic, minced
7. 3 cups sliced cremini or white button mushrooms (about 8 ounces)
8. 1 cup chopped carrots
9. 2 cups chopped broccoli florets
10. Fine-grain sea salt and freshly ground black pepper, to taste
11. 1 1/2 to 3 teaspoons grated peeled fresh ginger
12. 1/2 teaspoon ground turmeric
13. 2 teaspoons ground cumin
14. 1/8 teaspoon ground cinnamon
15. 5 cups vegetable broth
16. 2 large nori seaweed sheets, cut into 1-inch (2.5-cm) strips (optional)
17. 2 cups (500 mL) torn kale leaves
18. Fresh lemon juice, for serving (optional)
19. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and saute for about 5 minutes, until the onion is soft and translucent.
20. Add the mushrooms, carrots, and broccoli and stir to combine. Season generously with salt and pepper and saute for 5 minutes more.
21. Stir in the ginger, turmeric, cumin, and cinnamon and saute for 1 to 2 minutes, until fragrant.
22. Add the broth and stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer until the vegetables are tender, 10 to 20 minutes.
23. Just before serving, stir in the nori (if using) and kale and cook until wilted. Season with salt and pepper and a squeeze of fresh lemon juice, if desired.

glows cookbook, coconut oil, sweet onion, garlic, cremini, carrots, broccoli florets, salt, ginger, ground turmeric, ground cumin, ground cinnamon, vegetable broth, torn kale leaves, lemon juice, saucepan, mushrooms, ginger, combine, before serving

Taken from www.epicurious.com/recipes/member/views/eat-your-greens-detox-soup-52697481 (may not work)