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Eat Your Greens Detox Soup
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from The Oh She Glows Cookbook
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1 1/2 teaspoons coconut oil or olive oil
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1 sweet onion, diced
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3 cloves garlic, minced
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3 cups sliced cremini or white button mushrooms (about 8 ounces)
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1 cup chopped carrots
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2 cups chopped broccoli florets
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Fine-grain sea salt and freshly ground black pepper, to taste
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1 1/2 to 3 teaspoons grated peeled fresh ginger
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1/2 teaspoon ground turmeric
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2 teaspoons ground cumin
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1/8 teaspoon ground cinnamon
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5 cups vegetable broth
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2 large nori seaweed sheets, cut into 1-inch (2.5-cm) strips (optional)
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2 cups (500 mL) torn kale leaves
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Fresh lemon juice, for serving (optional)
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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.
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Add the mushrooms, carrots, and broccoli and stir to combine. Season generously with salt and pepper and saute for 5 minutes more.
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Stir in the ginger, turmeric, cumin, and cinnamon and saute for 1 to 2 minutes, until fragrant.
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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.
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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.
