Green Market Soup by Mia Rigden

Yield 4-6 Servings



  1. Heat the coconut oil in a Dutch oven. Add the onions, ginger and garlic, stirring until fragrant, then add the greens, parsley and turmeric and stir for a minute or two longer.
  2. Add the broth then enough water to cover the vegetables (about two cups). Let simmer for 20 to 30 minutes and puree in a high speed blender until smooth.
  3. Season as desired and serve with a squeeze of lemon, sesame seeds, a splash of olive oil and some Maldon sea salt.