This is more of a method than a recipe. I regularly swap in veggies and greens that are seasonally available. I will use chicken, beef or veggie mineral broth- all are excellent in this soup. It's smooth and savory and a little spicy. I love it in all weather, but especially Spring.
INGREDIENTS:
2 pints Lily's Ladle broth of your choice
2 cups water
1 inch fresh, peeled ginger cut into small pieces
1 tbsp ground turmeric
4 large leaves swiss chard
2 large leaves kale
1/2 bunch asparagus
1/2 bunch parsley
1-2 tbsp coconut oil
1/2 tsp red pepper flakes
salt and pepper
1. In a large soup pot on med-high heat, combine broth, water, ginger and turmeric. Cover and bring to a simmer for 5 minutes.
2. Add swiss chard, kale and asparagus. Cover and simmer for 10 minutes.
3. Turn off heat, add parsley, coconut oil, red pepper and s +p. Mix together, then cover and let steam for a minute.
4. Puree in a blender, or using an immersion blender until smooth.