Magic Green Soup...this soup is LOADED with veggies. It's nutritious, filling, tasty AND Detox compliant. It's not the most photogenic soup, but it really does taste good!
Broccoli (one big head, chopped)
2 Cups Kale
4 ribs Celery, chopped (well cooked)
1/2 yellow onion, diced
3-4 cloves garlic, minced
4 Carrots, peeled and chopped
1 14oz can ofChickpeas
1 Tsp Italian seasoning
1 Tsp Paprika ( I used smoked paprika)
32 oz Vegetable stock
1-2 tsp Salt (to taste)
2 TBSP Olive oil
Steam the broccoli and celery into a pan with 2 inches of water, adding more of it’s necessary to not let it dry (I used a steamer and a pot)
After 10min boiling, put the kale on top to steam together.
Drain and transfer to Cuisinart or blender, adding a cup of the vegetable stock to help thin it out.
In a large pot, over medium heat, add olive oil.
Add diced onion and garlic and sauté until soft and onions are translucent. Turn heat to low if they start to brown.
Add chopped carrots, Italian seasoning and paprika in the same pot stirring up for few minutes, add the green veggie blend and the rest of the broth
Simmer for 20min, or until carrots are soft.
Add salt to taste. Then add chickpeas and cook for 10min longer.
Optional: Turn off the stove, add the zucchini noodles (zoodles)* and close the pan for few minutes until then are warm. I left these out as the soup had enough going on...
Serve right away. Store any leftovers in the fridge in a sealed container. If making ahead, add the zoodles before serving.