1 tablespoon olive oil
2 cloves of garlic, chopped
2 tablespoons diced onion
1 inch of fresh ginger, peeled and chopped
2 cups fresh broccoli, cut up
1/2 pound of fresh spinach leaves
1 zucchini peeled, chopped
2 ribs of celery, trimmed, chopped
1 green pepper, chopped
Bunch of kale
Handful of fresh parsley, roughly chopped
Chopped Jalepeno
Dash of Curry Powder
Fresh water, as needed
Sea salt and ground pepper, to taste
Lemon or lime juice

Using a large soup pot, heat the olive oil over medium heat and stir in the garlic, onion, and ginger to season the oil. Add the vegetables and stir a bit until the spinach and kale wilts and collapses. Add just enough water to cover the vegetables.

Bring to a high simmer, cover the pot, and reduce the heat to a medium simmer. Cook for fifteen minutes or so until the veggies are softened.

Use an immersion blenderΒ to puree the soup.

(To make this a creamy, add coconut milk.)

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