If you're finding it challenging to stay excited about healthy cooking during quarantine, here is a super simple recipe that packs a nutrient dense punch and uses up any veggies you might find in the back of your fridge. We want to make sure we are getting plenty of fruits and veggies during this time to help keep our immune systems active and strong. This particular soup was made almost entirely out of ingredients from the Altadena Farmers Market vegetable box, which is available for pre-order and hands free pickup on Wednesdays. I will link the website to order these market boxes at the end of the recipe-- a great way to nourish your body while supporting local farmers. 

This green soup features immune-boosting onion, garlic and ginger, a mixture of whatever green vegetables you have on hand ( you really can't go wrong), and healthy, brain boosting fats from coconut oil and olive oil.

Ingredients:

1 small white onion, peeled and cut into quarters

5 cloves garlic, peeled

1 inch ginger root, peeled and diced

4 stalks celery, roughly chopped

2 Tbs. coconut oil

1 Tbs. olive oil (plus more to drizzle on for serving)

1.5 tsp. Himalayan sea salt

1/2 tsp. black pepper

Use any combination of the ingredients below that you have on hand or that sounds good to you:

1 bunch of dark leafy greens of your choice (kale, collard greens, chard etc)

2 large green zucchini squash (or yellow squash if that's what you have)

1 large fennel bulb, roughly chopped

1/2 large head of green cabbage, roughly chopped 

3 small yellow potatoes (these are optional. they add a nice thick consistency)

1 bunch cilantro (including the stems)

1 cup broccoli florets

2 leeks, trimmed, cleaned and roughly chopped

Instructions:

Heat a large soup pot over medium high heat. Add the coconut and olive oil, the onion, garlic, ginger and celery to the pot. Cook these aromatic ingredients with the oil for 5 minutes, stirring occasionally. Add in all of your other chopped veggies, sea salt and pepper. Stir, and add in enough filtered water just to barely cover the vegetables. Bring water to a boil, turn heat down to low, cover soup pot and cook for 30-35 minutes, or until all veggies are tender. 

Let soup cool for 10 minutes, just so that it's not boiling hot, then use an immersion blender to blend the soup to a smooth consistency. Taste test the soup and add more salt and pepper if desired. Serve with a drizzle of olive oil and an optional dollop of greek yogurt. 

Soup will store in Tupperware in the fridge for up to 5 days, or you can freeze for up to 2 months and enjoy the leftovers later. 

Altadena Farmers Market quarantine boxes: