Green Detox Soup

Ingredients:

• 1 onion, diced

• 2 teaspoons garlic, minced

• 2 tablespoons extra virgin olive oil

• 1/2 leek, washed, sliced
  3 potatoes, cubed with skin on

• 1 quart low-sodium broth (vegetarian or chicken)

• 1 cup arugula

• 1 cup spinach, raw

• Black pepper to taste

• 4 cups fresh or frozen broccoli florets

• 1/2 cup chopped parsley

• 1 cup water

Directions:​

1. Sauté the onion and garlic in the olive oil over medium heat in a large Dutch oven or non-stick wok. Cook until it is lightly golden, about 3 minutes.

2. Add the leek, potatoes, broth, arugula, spinach, and seasonings and simmer over low heat, covered, for about 20 minutes.

3. Add the broccoli and parsley; cover and simmer on low for another 15 minutes.

4. Add a little water and a can of evaporated skim milk. Purée in the blender.

5. Chill until ready to serve or reheat and serve in a bowl with a sprinkle of grated cheddar (or Parmesan) cheese and chopped parsley on top.

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