Green Soup

I make this at least twice a week as a side with dinner. I have it down from start to finish about 5 minutes. Easy to throw together and packed with minerals, vitamins, fiber, and FLAVOR! Adapt to whatever greens and veggies you have on hand. Serves 1.

Ingredients:

1 large handful spinach

1 small zucchini, chopped

1 cup green bean, ends trimmed

1 clove garlic, peeled and chopped roughly

small handful parsley

1/2 lemon, squeezed

1/4 avocado

1 teaspoon coconut oil

1/2 cup water

1/2 tsp salt

1/2 tsp pepper

dash red pepper flakes

Directions:

Over a low-medium heat, saute zucchini, green beans, and garlic with oil in a small pot until softened. Add spinach and 1/2 cup water. Heat only for 1-2 minutes until spinach turns bright green. Turn off heat. Add parsley, lemon juice, avocado, salt, pepper, and red pepper flakes. Use immersion blender to puree. Or carefully pour into bullet and blend (regular blender works fine too). Enjoy!