Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely chopped
  • 2 Celery Stalks, finely chopped
  • 3 cloves Garlic, finely minced
  • 1 Tbsp Fresh Ginger, grated
  • 1 tsp Ground Turmeric
  • 2 medium Carrots, peeled and roughly chopped
  • 1 large Sweet Potato (12 oz), peeled and diced
  • 6 cups Low-Sodium Vegetable Stock
  • 1 Bay Leaf (dried)
  • Fine Sea Salt, to taste (start with 1 tsp)
  • Freshly Cracked Black Pepper, to taste
  • 2 cups Broccoli Florets
  • 3 cups Kale (Lacinato/Cavolo Nero), stemmed and roughly chopped
  • 4 cups Fresh Spinach, loosely packed
  • 2 Tbsp Fresh Lemon Juice

Instructions:

  1. Heat the olive oil in the stockpot over medium heat. Add the chopped onion and celery. Cook gently for 5–7 minutes until softened and translucent (do not brown).
  2. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant. Stir in the ground turmeric and cook for another 30 seconds to 'bloom' the spice.
  3. Introduce the chopped carrots and sweet potato to the pot. Stir well to coat them in the turmeric-ginger mixture. Cook for 3 minutes, stirring occasionally.
  4. Pour in the vegetable stock. Add the bay leaf, salt, and pepper. Bring the soup to a rolling boil, then immediately reduce the heat to a gentle simmer.
  5. Cover the pot partially and simmer for 15–20 minutes, or until the sweet potato and carrots are fork-tender.
  6. Stir in the chopped broccoli florets and the stemmed kale. Continue to simmer, uncovered, for 5–7 minutes until the broccoli is crisp-tender.
  7. Remove the pot from the heat. Stir in the fresh spinach until it has completely wilted (about 1 minute).
  8. Remove the bay leaf. Using an immersion blender (or standard blender), carefully blend half the soup mixture until smooth, leaving the remaining half chunky for texture.
  9. Stir in the fresh lemon juice to brighten the flavor.
  10. Taste the soup and adjust the salt and pepper as needed. Serve immediately while hot.