We turn to this soup recipe whenever we need to hit the reset button — like when summer comes to an end. Not only is it delicious, it’s cleansing, filling, alkalizing, and just downright good for you. It’s loaded with vitamin K, iron, calcium, potassium, and folic acid. Feel free to make it your own with extra spices and toppings.

Ingredients

• 2 tablespoons extra virgin olive oil

• 1 onion, sliced thin

• 3 cloves of garlic, smashed

• 1 small head of broccoli, washed and cut into florets with stem chopped into pieces

• 1 bunch of kale, washed and chopped

• 2 ribs celery, chopped

• 3 small zucchini, chopped

• 1-2 inch piece fresh ginger, peeled

• ½ inch piece fresh turmeric or 1 teaspoon dried

• 1 jalapeno, ribs and seeds removed

• 6 cups low-sodium vegetable stock

• Sea salt

• Cracked pepper

• Fresh squeezed lemon juice

Directions

1. Add olive oil and onions to a large saucepan over medium-high heat. Cook for 5-7 minutes or until soft.

2. Add garlic and cook for another two minutes.

3. Add the rest of the vegetables to the pot and cover with vegetable stock. Make sure vegetables are covered at least 1” — add more stock or filtered water if needed.

4. Let the soup come to a boil and bring down to a simmer. Cook for 25 minutes or until veggies are soft.

5. Use an immersion blender to blend all ingredients until smooth. If you don’t have an immersion blender, you can use a regular blender.

6. Season with salt and pepper and place into a serving bowl with a squeeze of fresh lemon.

7. Garnish as desired.

Makes 4 servings.