Robust Green Soup

A vibrant, deeply nourishing green soup full of broccoli, spinach, and a touch of heat. Velvety smooth and packed with nutrients — perfect for chilly days or when you need a reset.

Ingredients

• 3 tablespoons ghee

• 1 leek

• 1 medium onion

• 4 garlic cloves

• 3 heads broccoli

• 1 jalapeño, seeds removed (optional)

• 6 cups veggie broth

• 1 lb spinach

• 1 tablespoon coconut aminos

• Salt, to taste

• Pepper, to taste

Instructions

1. Prepare the Vegetables
   Cut off the green part of the leek and discard. Slice the remaining white part into 1/4-inch rings. Cut both ends off the onion, halve, and slice into wedges. Roughly chop the garlic and broccoli (including stems). If using jalapeño, remove the seeds and chop.

2. Sauté the Vegetables
   In a large heavy-bottomed pot, heat ghee over medium heat. Add the leek and onion, season with salt and pepper, and cook for 3–4 minutes. Add garlic and continue cooking for another 5 minutes, stirring occasionally.

3. Add the Broccoli and Jalapeño
   Stir in the chopped broccoli and jalapeño (if using).

4. Add the Stock
   Pour in the veggie broth and bring to a boil. Reduce heat and simmer for 10 minutes.

5. Add the Spinach
   Stir in the spinach and let it wilt completely, about 2–3 minutes.

6. Season and Blend
   Add coconut aminos and adjust seasoning with more salt or pepper as needed. Carefully transfer soup to a blender in batches and blend until smooth.

7. Serve
   Ladle into bowls and top with optional garnishes like chili oil, sesame seeds, nutritional yeast, or parmesan. Enjoy!