Emerald City Soup

I first made this soup during a retreat. It started out as luscious broccoli soup, but I didn’t have enough broccoli to feed twenty people. I realized this 15 minutes before lunch was to be served, so I looked around the kitchen and spotted green dino kale just begging to be added. I trusted my instincts and was blessed with a cross between culinary alchemy and a nutritionist’s dream: two of the most powerful cancer‐fighting foods merged in a tasty and easy‐to‐digest soup. Gotcha! This soup has become my secret weapon. You just had two‐plus servings of greens, and that was before you went back for seconds.

2 large bunches broccoli, cut into florets and stems peeled and cut into chunks 3/4 teaspoon sea salt 2 tablespoons extra virgin olive oil 1 cup chopped yellow onion 2 cloves garlic, minced 1/8 teaspoon red pepper flakes 1 bunch kale, stemmed and chopped into small pieces (about 3 cups) 8 cups Magic Mineral Broth h 1/4 cup fresh lemon juice 1/4 teaspoon maple syrup (optional)

In a large pot, bring 6 cups of water to a boil with 1/2 teaspoon salt. Place the broccoli in a metal colander and plunge it into the boiling water. Cook just until tender but firm and bright green, 30 seconds. Immediately immerse the broccoli in an ice water bath to retain its bright color.

Heat the olive oil in a medium sauté pan over medium heat. Add the onions and a pinch of salt and sauté about 10 minutes, just until the onions are translucent and begin to turn golden. Add the garlic and red pepper flakes. Continue sautéing 30 seconds, until aromatic. Add the kale and a pinch of salt. Cook 1 minute, until the kale turns bright green. Immediately remove the pan from the heat.

In a blender, add one‐third of the broth, one‐third of the broccoli, and the kale mixture. Blend until smooth. When the color changes from pale green to vivid emerald, that’s your cue to turn off the blender. Pour into a clean pot and repeat until all of the ingredients have been blended. Add the lemon juice, 1/4 teaspoon salt, and the maple syrup to the last blender batch. Stir and reheat the soup very slowly over low heat. Serve immediately in colorful soup bowls or soup mugs. If you need to make it in advance, heat it slowly or it will lose its emerald green color and turn muddy.

Serves 6

Inner Cook Notes: Emerald City Soup does not freeze well, as it will not retain its vibrant green color. The soup can, however, be kept for 1 to 2 days in the refrigerator.