Packed with detoxifying and immunity boosting ingredients, this soup is great if you need to get your healthy eating back on track. Since I made this soup for dinner, I served it with Roasted Rosemary Brussel Sprouts and Fingerling potatoes . . . the perfect combo

Ingredients – Eat Your Greens Detox Soup

-1 1/2 teaspoons coconut or extra virgin olive oil

-1 sweet onion, diced

-3 cloves garlic, minced

-3 Cups sliced crimini or white button mushrooms – I substituted for 1 zucchini

-1 Cup carrots, chopped

-2 Cup broccoli florets, chopped

-Pink himalayan salt & black pepper to taste

-1 1/2 to 3 teaspoons grated, peeled, fresh ginger

-1/2 teaspoon turmeric

-2 teaspoons cumin

-1/8 teaspoon cinnamon

-5 Cups vegetable broth

-2 large nori seaweed sheets, cut into 1″ strips (optional, did not use)

-2 Cups torn kale leaves

-Fresh lemon juice for serving

Directions

-In a large saucepan, heat the oil over medium heat. Add the onion & garlic & sauté for about 5 minutes, until the onion is soft & translucent

-Add the mushroom, carrot, & broccoli & stir to combine. Season generously with salt & pepper & sauté for 5 minutes more

-Stir in the ginger, turmeric, cumin, & cinnamon & sauté for 1 – 2 minutes, until fragrant

-Add the broth & stir to combine. Bring the mixture to a boil & then reduce the heat to medium – low & simmer until the vegetables are tender, 10 – 20 minutes

-Just before serving, stir in the nori (if using) & kale & cook until wilted. Season with salt & pepper & a squeeze of fresh lemon juice, if desired

Ingredients – Roasted Brussel Sprouts w Fingerling Potatoes & Rosemary

-1 3/4 pounds fingerling potatoes

-12 oz brussel sprouts (about 3 Cups), trimmed

-3 cloves garlic, minced

-2 Tablespoons fresh rosemary, minced

-4 teaspoons extra virgin olive oil

-1 1/2 teaspoons sugar or other granulated sweetener

-Pink himalayan salt to taste

-Black pepper to taste

-1/4 teaspoon red pepper flakes (optional)

Directions

-Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper

-Scrub the fingerling potatoes & pat them dry. Halve the potatoes lengthwise & place them in a very large bowl

-Trim the stem off the brussel sprouts & remove loose leaves. Rinse the brussel sprouts & pat them dry, Slice them in half through the stem & place them in the bowl with the potatoes

-Add the garlic, rosemary, oil, sugar, salt, pepper, & red pepper flakes (if using), & stir until the potatoes & brussel sprouts are coated in the mixture. Transfer the mixture to the prepared baking sheet

-Roast for 35 – 38 minutes, stirring once halfway through the baking time, until the potatoes are golden & the brussel sprouts are lightly charred. Season with more salt & pepper, if desired, & serve immediately

XOXO