Superfood Soup

  • Published
  • 1 min read

1 tablespoon olive oil
2 cups cubed zucchini &/or summer squash
1 small red potato, peeled and chopped
½ inch ginger root, chopped
½ cup celery, chopped
3 cloves garlic, minced
2 ½ cups water
1 tablespoon fresh chives
1 sprig fresh rosemary
½ cup leek, washed thoroughly and chopped
1 cup fresh broccoli florets
½ apple

Heat olive oil in a large pot, then saute squash, potato, ginger, celery, and  garlic.  Continue to saute until vegetables soften.  Add water and remaining ingredients and cook until broccoli turns bright green.  Remove rosemary sprig, then pour entire mixture into blender.  Process  until smooth.