This soup is high in iron, calcium, potassium, vitamin K, folic acid, beta-carotene and other powerful phytonutrients. This soup contains nutrients that may help reduce some types of cancer such as the incidence of breast, colon and lung cancer. Green vegetables can also help with fluid retention and may reduce blood pressure.

Ingredients

• 1 leek
• 2 cloves garlic
• 1 small head of broccoli
• 6 kale leaves
• 1-2 zucchini
• 2 sticks of celery
• 4 cups of vegetable stock
• Handful of Parsley
• Sea salt and pepper

Directions

Wash and chop all veggies.
Lightly heat the oil on low heat, add leeks and garlic and slowly cook.
Add the vegetable stock and vegetables (zucchini, kale, broccoli, celery), slowly bring to a boil and cook until the zucchini is soft. The less you cook the vegetables, the better. You can make your own veggie broth using leftover pulp from your juicer.
Add salt and pepper to taste
Use a stick/immersion blender, or transfer to a blender, and process the soup ( You can leave it chunky if you prefer)
Add the parsley.

Enjoy!

Makes 4 servings