Kitchen Witch Bone Broth, 1 jar broth +2 jars water, or 2 jars broth + 1 jar water
Sunpotion Chlorella, 1 heaping TB
Cilantro, 1 bunch (lower stems discarded)
Ginger, 2TB chopped
Meyer lemon, juice of 1-2 to taste
Kale, 1 head Dino, rough chopped w/ stem
Broccoli or Broccolini, aprx 2 heads chopped (about 1.5lbs) — stems too!
Celery, 3 large stems, rough chopped
Japanese Sweet Potato (or other), 1 large, rough chopped
Ghee or coconut oil, 2-5 TB (add more for Keto and hormone health) We love Bulletproof and Nutiva!
In a medium soup pot, heat ghee/coconut oil to medium-high heat. Saute celery till softened but not brown (about 6 minutes). Add sweet potato and ginger. Stir and sauté another 6 minutes. Add large pinch of salt and pepper. Add broth and water, turn to high heat and bring to a simmer, covered. Allow a low simmer for 12-15 minutes; till sweet potato is nearly tender. Add broccoli/broccolini, liquid should just cover veggies, add more as needed. Cover and bring back to a simmer. Allow a low simmer for another 7-10 minutes, till broccoli is bright green but not soft. Turn off heat. Add kale, cilantro, lemon, and chlorella to high powered blender. Ladle some soup on top to fill, blend on high till smooth. Pour into large bowl, and repeat with rest of soup, mixing into large bowl as you go. Mix bowl well, taste for salt, pepper, and lemon–adding as needed to taste. Pour back into blender pitcher for easy pouring, and fill your jars for freezing (we like 16oz servings) or serve right away. Add your favorite toppings.
Optional Toppings (get wild!):
Kale Chips (especially Erewhon Ranch, Café Gratitude’s Garlic Tahini, or Raw Food Central's Original)
Sprouted Pumpkin Seeds (GoRaw! has the crispiest, lightly salted)
Moon Juice Parmesan Crips (cannot go wrong with these savory powerhouses!)
Extra protein: shredded chicken, poached egg, or sautéed shiitakes
Gray or Pink Salt & Pepper, to taste