Ingredients

• 1 tablespoon of avocado oil
• 1 clove of pressed garlic
• 1 tablespoon grated fresh ginger root
• 2 green shallots, roughly chopped
• 6 cups vegetable broth or bone broth
• 2 bags of green tea
• ½ cup edamame
• 2 cups baby bok choy (pak choy), cut in half lengthwise
• 2 cups of spinach
• 1 cup of green shoots (sunflower or other)
• 1/8 cup dried tomatoes, cut into strips
• Himalayan salt

Preparation

1. In a medium sized saucepan, heat the avocado oil. Add the garlic, ginger and shallots; brown for two minutes.
2. Pour in the broth of your choice and cover the pot to let the soup come to a boil.
3. Reduce the heat to medium-low then add the tea bags and edamame.
4. Leave to steep for 5 minutes before removing the tea bags.
5. Add the greens and sun-dried tomatoes and simmer for 3 to 5 minutes or until the greens turn a bright color.
6. Serve immediately with a pinch of Himalayan or Celtic salt.

Note from the naturopath

Green vegetables are rich in sulfur, an essential nutrient for liver detoxification. These vegetables are at their full therapeutic potential when lightly cooked or when their color becomes bright.

Enjoy your food!

About the author

Naturopaths from La Boite à Grains

Team of qualified and certified naturopaths (ND) in Gatineau in Outaouais.

Original article written by Véronique Cousineau, Naturopath