1 onion, chopped
1 stalk of celery, chopped. Add inner celery leaves if you have them.
3-4 cups vegetable broth
1 teaspoon turmeric
1-inch fresh ginger root, peeled and chopped finely
4 cups kale, remove stems, chop coarsely.
1/2 cup parsley, no stems
1 tablespoon of oil—olive oil, coconut oil or ghee
1 teaspoon sea salt
Pepper to taste
Lemon to taste
In a medium sized pot heat oil on medium for 1 minute. Add onions and sauté until they are translucent, about 3-5 minutes.
Add celery and sauté for another 3 minutes.
Add ginger root, turmeric, salt, pepper and 3 cups of vegetable broth. Bring to a boil and then simmer for 10 minutes.
Add kale and parsley and simmer for 3-5 more minutes, until the greens are wilted yet still a vibrant color of green.
Remove from heat. If using an immersion hand blender blend in the pot until smooth. If using a carafe blender add the fourth cup of vegetable broth to cool the soup before transferring liquid to the blender. Blend until smooth.
Add a squeeze of fresh lemon to each bowl just before serving.
Enjoy this soup with toasted seeds sunflower seeds or toasted sesame seeds.