1 t coconut oil
2 cups broccoli florets
2 celery stalks, finely diced
1 onion, finely diced
2 garlic cloves, crushed
1-inch piece of ginger, chopped or grated
2 cups greens (kale, spinach, beet greens or any other available)
1 parsnip, peeled and finely chopped
1 carrot, peeled and finely chopped
2-3 cups water or vegetable broth
Heat the coconut oil, and add the onion, ginger and garlic.
Saute until soft and then add carrot, parsnip, celery sticks and broccoli, and cook over low heat for five minutes, stirring frequently.
Add the water or vegetable broth, bring to a boil, then cover the pot with a lid and let simmer for 5-7 minutes, until the vegetables are tender but not mushy.
Add the greens and then transfer into the blender or use an immersion blender in the pot to puree.
Add lemon juice to taste.