Greens and Garlic Soup
Course
Soups & Stews
Sensitivity
Dairy Free
,
Gluten Free
,
Grain Free
,
Nut Free
,
Refined Sugar Free
Special Diet
Cleanse-friendly
,
Elimination Diet
,
Paleo
,
Vegan
,
Vegetarian
Servings
Prep Time
4-6
5
minutes
Cook Time
20
minutes
Servings
Prep Time
4-6
5
minutes
Cook Time
20
minutes
Ingredients
1
head
garlic
cloves peeled and sliced
1
tablespoon
extra virgin olive oil
1
cup
escarole or kale
chopped
1
cup
Napa cabbage or bok choy
chopped
5
cups
mineral broth or water
plus more as needed
2
tablespoons
Bragg or dulse sprinkles
sea salt and black pepper
to taste
1
small bunch
watercress
chopped for garnish
Instructions
In a soup pot over medium heat, saute the garlic with a pinch of salt in olive oil until fragrant, 1-2 minutes.
Add the escarole and saute for 2 minutes. Add the cabbage and saute for another 2-4 minutes.
Add the broth or water, Bragg or dulse sprinkles, and bring to a boil, uncovered. Reduce the heat and simmer for a few minutes.
Season with sea salt and black pepper. Serve garnished with watercress.