GREEN VEGGIE SOUP

4 servings, 15 minutes

INGREDIENTS

• 4 cups water or vegetable broth

• 2 cups kale, chopped, stems removed

• 1 cup celery, chopped

• 1 fennel bulb, chopped

• 1 zucchini, peeled & chopped (or other seasonal veggie)

• 1/2 cup cilantro, chopped

• ½ cup parsley, chopped

• 1/4 cup basil, chopped

• 3 tbsp lemon juice

• Salt & pepper to taste

DIRECTIONS

1. Bring all ingredients except the basil, cilantro, parsley, and lemon juice to a boil in a large pot. Reduce to medium heat, allow to simmer for 10-15 mins.

2. Add all ingredients including lemon juice, basil, parsley, and any additional fresh herbs you have on hand to a blender and blend until smooth.

3. Add salt and pepper to taste. Serve warm. Option to pair with a cooked whole grain, cooked meat such as chicken, turkey, or fish, or fresh paneer.

#spring #kapha #pitta #soup #under15minutes #lunch #dinner #onepotmeal

Notes

• This soup is pretty light, so you are going to want to add a grain, meat, flatbread, tofu, or cheese option to it. I personally think it goes great with some cumin rice and paneer cheese sticks (see recipe)...YUUUUUMM!

• If vata, use the simple coconut green soup recipe instead (see recipe).

• This is a great go-to meal when you have a bunch of dying greens or veggies in the fridge that you need to get rid of. Boil them up, put them in a blender with fresh herbs or a digestive spice mix, add lemon or lime juice, and boom! Dinner is served!