Vegetable Soup

Serves 2

Ingredients:

• 1 tablespoon macadamia nut oil
• 1/4 white onion, finely chopped
• 2 large scallions, finely chopped
• 3 garlic cloves, minced
• 2 celery stalks, finely chopped
• 2 medium carrots, peeled and finely chopped
• 2 cups vegetable broth
• 1 cup broccoli florets
• 1/4 cup chopped fresh purslane
• 1 bay leaf
• 1/2 teaspoon ground ginger
• 1 teaspoon coarse sea salt
• 2 cups baby spinach
• 2 large kale leaves, coarsely chopped
• 1 tablespoon tamari
• 1 teaspoon freshly squeezed lemon juice
• 2 teaspoons extra virgin olive oil, for drizzling

Directions:

1. In a medium stockpot, heat the oil over medium-high heat. Add the onion, scallions, garlic, celery, and carrot and sauté until soft, about 5 minutes.
2. Add the broth, broccoli, purslane, bay leaf, ginger, and salt and cook until the broccoli is soft, about 5 minutes.
3. Add the spinach and kale and stir well.
4. Add the tamari and lemon juice and adjust the seasoning to taste.
5. Divide the soup between two bowls, drizzle 1 teaspoon olive oil over each, and serve.

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