The green juice of soups! Full of healthy goodness and immune boosting properties for the worst days of winter. Makes about 6 servings, and keeps in the fridge for up to a week. Play around with the proportions and add some herbs or veggies of your own liking.

PARTS
— A spoonful of ghee or coconut oil
— 1 yellow onion, roughly chopped
— 1 sweet potato, peeled and chopped
— 1 large carrot or a handful of small carrots, chopped
— 1/2 head of cauliflower, leaves trimmed, core removed, chopped
— 1 handful of broccoli rabe, or broccoli florets, chopped
— 1 leek, sliced
— 4 cloves garlic, sliced
— 8 cups (about 64 oz) chicken or vegetable broth
— A handful of spinach
— A handful of basil leaves
— A small bunch of parsley
— 2 cans of great northern beans or chickpeas
— Juice of 1/2 a lemon

CLUES
1. Heat a large dutch oven or soup pot with a spoonful of ghee or coconut oil over medium. When fat is warm, add onions and leeks, sautéing for 2 minutes. Then add sweet potato, carrot, cauliflower and broccoli and cook for 5 minutes more, until beginning to soften. Stir in garlic and cook for 1 minute more.
2. Cover your veggies with broth, and bring it to a boil. Lower the heat to a simmer and cover the pot. Simmer for 8-10 minutes.
4. Once it’s simmered, carefully transport your soup to a blender (I like to use a liquid measuring cup until there’s only a little left that can be poured in). Add in your spinach, basil and parsley. Blend on high for 2 minutes, or until creamy and smooth.
5. Pour the soup from the blender back into the soup pot and add in your beans. Place the heat on medium-low to warm through, and stir in the juice from half a lemon. Season with salt and pepper.
6. Garnish with anything that speaks to you: a dollop of greek yogurt, a drizzle of cream, some toasted nuts or seeds, leftover herbs, croutons. Go wild.