Ingredients
2tbspolive oil
8clovesgarlic,minced
3ginger,fresh peeled and sliced inches (7cm)
4scallions,chopped
3tbsporegano leaf,fresh
1cupparsley,fresh, plus more for serving
¼tspcayenne
1tspground turmeric
½tspblack pepper
2tbspsoy sauce,low sodium
4cupsbroccoli florets,tough stems trimmed
6cupschicken stock,or vegetable stock
4cupsswiss chard,loosely packed, thick stems trimmed, roughly chopped
1lbbaby spinach
1avocado,ripe, diced
¼cuplemon juice
kosher salt,to taste
pumpkin seed,toasted, for garnish
Preparation
Heat the olive oil in a large pot over medium heat.
Add the garlic, ginger, and scallions. Sauté for about 3 minutes, until very fragrant but not browned.
Add the oregano, parsley, cayenne, turmeric, black pepper, and soy sauce.
Cook for 2 minutes, until the herbs begin to wilt.
Add the broccoli and cook until bright green and beginning to release some moisture, about 5 minutes.
Add the chicken stock. Cover, reduce the heat to low, and simmer for about 10 minutes, until the broccoli starts to soften.
Add the Swiss chard and stir until wilted, about 30 seconds.
Add the baby spinach, a few handfuls at a time. Cook until just wilted and stir to incorporate into the soup before adding more.
Once the spinach is wilted and the broccoli stems can be easily pierced with a fork, remove the soup from the heat.
It is important not to overcook the greens, as they will begin to lose their vibrant color and nutrients.
Cool the soup for 15 minutes, until it can be safely transferred to a high-speed blender, if using.
With a standing blender or immersion blender, puree the soup briefly to combine, then add the avocado, lemon juice, and salt and blend until creamy, with no lumps remaining.
Enjoy the soup hot or cold, garnished with toasted pumpkin seeds and parsley, if desired.
