If your body is crying out for vegetables (but you don’t want a salad), then you’ve got to make my Green Goddess Soup. I think of it as a reset bowl- for your liver, your skin your gut. Remember that the single best thing you can do for your microbiome is to eat a VARIETY of plants. This soup breaks you out of your veggie rut. I mean when was the last time you had a rutabaga or turnip?

This soup is full of minerals (especially calcium, thanks to the collard greens). And the bitter greens and fresh herbs stimulate the liver to detoxify. 

Super green, super fresh, and super delicious. Double the recipe- thank me later!

Ingredients

• 3 tbsp olive oil
• 3 leeks, cleaned and chopped
• 1 bunch kale, de-stemmed and chopped
• 1 bunch collard greens, de-stemmed and chopped
• 6 cups vegetable broth or chicken bone broth
• 3 cloves garlic, peeled and minced
• 1.5 pounds turnips, chopped
• 1.5 pounds rutabagas, chopped
• 1 13.5-ounce can coconut milk
• 1/2 cup fresh parsley
• 1/2 cup fresh basil
• Juice of 2 full lemons
• ¼ cup nutritional yeast
• 2 tbsp brown rice miso
• Salt and pepper to taste

Toppings:

• Brown rice or quinoa
• Crackers
• Pumpkin seeds
• Drizzle of extra virgin olive oil
• Microgreens
• Nutritional yeast (excellent source of B12!)
• Freshly grated Parmesan cheese

Instructions

1. In a large soup pot, add olive oil, leeks, and minced garlic and cook on medium heat for 5 minutes.
2. Add the turnips and rutabagas to the pot, and season with salt and pepper. Cook the vegetables for 5-7 minutes, stirring occasionally.
3. Add the broth to the pot, cover and bring to a boil. Reduce heat and simmer for 25 minutes, or until turnips and rutabaga are tender.
4. Add the collards and kale to the pot, along with the coconut milk, lemon juice, parsley, basil and cook for another 10 minutes.
5. Remove the soup from heat. Let cool for 10 minutes.
6. Stir in nutritional yeast and miso.
7. Using a handheld immersion blender, puree until smooth.
8. Top with your favorite toppings.