Cleansing Green Veg soup

Ingredients:

• 1 Tbsp olive oil
• 1 yellow onion
• 4 cloves garlic
• 1 small head of broccoli (2 cups florets)
• 1 zucchini, diced (2 cups diced)
• Green cabbage (2 cups shredded)
• 2 stalks of celery, diced
• 6 cups water
• ½ tsp dried basil
• ½ tsp dried parsley
• ¼ tsp dried thyme
• 2 bay leaves
• 10 oz baby spinach or kale, roughly chopped
• ½ cup parsley
• Juice of one lemon, about 3 tablespoons
• 1/2 avocado
• ½ teaspoon black pepper

Directions:

1. In a large soup pot, saute onion and garlic in 1 tablespoon coconut oil over medium heat until onions are translucent, about 3-5 minutes, stirring occasionally so the garlic doesn’t burn.
2. Add dried parsley, basil, pepper, and thyme, and stir for 1 minute. Add remaining veggies and water, plus bay leaves.
3. Cover, bring to a low boil, and reduce heat and simmer for 15 minutes.
4. Turn off heat and add baby spinach or kale. Stir to incorporate and cover the pot with the lid to let wilt, about 5 minutes.
5. Meanwhile, in a blender or food processor, add avocado, lemon juice, and ¼ cup of broth from the pot and blend until smooth.
6. Stir the avocado and lemon mixture into the broth until completely incorporated, as well as ½ cup chopped fresh parsley.
7. Taste and season with additional pepper if necessary. Serve hot!