Ingredients

• 1 tablespoon avocado oil
• 1 pressed garlic clove
• 1 tablespoon freshly grated ginger root
• 2 green shallots, coarsely chopped
• 6 cups vegetable broth or bone broth
• 2 bags green tea
• ½ cup edamame
• 2 cups baby bok choy (pak choy), halved lengthwise
• 2 cups spinach
• 1 cup green sprouts (sunflower or other)
• 1/8 cup sun-dried tomatoes, cut into strips
• Himalayan salt

Preparation

1. Heat the avocado oil in a medium saucepan. Add garlic, ginger and shallots; sauté for two minutes.
2. Pour in the stock of your choice and cover the pot, allowing the soup to come to the boil.
3. Reduce the heat to medium-low, then add the tea bags and edamame.
4. Leave to infuse for 5 minutes before removing the tea bags.
5. Add the greens and sun-dried tomatoes, then simmer for 3-5 minutes, or until the greens are brightly colored.
6. Serve immediately with a pinch of Himalayan or Celtic salt.

Naturopath's note

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

Bon appétit!

Véronique Cousineau; ND, RHN