Name: Alkalizing Green Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 tablespoon olive oil; 3 cloves garlic, crushed; 1 (4-inch) piece fresh ginger, peeled and minced; 1 teaspoon ground coriander; 1 teaspoon turmeric; 1 small head of broccoli, cut into florets (about 4 heaping cups); 3 to 4 cups vegetable stock, depending on how thick you want your soup; 1 bunch destemmed lacitano kale; 1 bunch watercress; 1 large handful fresh parsley leaves; 1 large handful fresh cilantro leaves (optional if you hate it); sea salt; fresh cracked black pepper; juice of 1 lime

Ingredients

Scale

For the Salad

1 bunch watercress
1 pink grapefruit, peeled and segmented
1 small shallot, thinly sliced
1 small handful fresh cilantro leaves, coarsely chopped
1 small handful fresh parsley leaves, coarsely chopped
1/2 cup coarsely chopped pistachios
2 hardboiled eggs, sliced
1 ripe avocado, sliced
sea salt
freshly cracked black pepper

For the Dressing

1 tablespoon minced fresh ginger
2 tablespoons coconut oil, melted
2 teaspoons raw honey
juice of 1 lime
sea salt and freshly cracked black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

To make the salad, in a large bowl lightly toss together watercress, grapefruit, shallots, cilantro, parsley, pistachios, boiled egg slices, and avocado.
In a small bowl, or jar with a tight-fitting lid, whisk or shake together ginger, coconut oil, honey, lime juice, salt, and pepper. Whisk or shake until emulsified. Drizzle over salad. Toss and enjoy!

Nutrition

Serving Size: 4