2 large carrots roll cut
2 small zucchini
½ leak
1 acorn squash with shell on medium dice
1 sweet potato
1 rutabaga medium dice
2 cloves of garlic minced
1 sprig of fresh rosemary
2 sprigs fresh thyme
1 bay leaf
¼ cup fresh parsley chopped
2 Tbsp. olive oil
Sea salt to taste
Ground black pepper
6 cups Magic Mineral Broth (Recipe provided on 08/05/2016 for this very reason 🙂 )
Place all diced vegetables on a sheet pan and sprinkle with olive oil and a pinch of salt. Roast them in a preheated oven at 350 F for 20 minutes or until the vegetables are soft.(except the onions and garlic)
In a 6 quart pot add the remaining olive oil and sauté the onions until golden. Add the roasted vegetables and the herbs, and the broth, bring to a boil, reduce heat and simmer for about 10 minutes.
Season your soup think FASS. Serve with fresh chopped parsley optional…

¾ teaspoon sea salt
2 large bunches of broccoli, cut into florets and stems peeled and cut into chunks
2 tablespoons extra virgin olive oil
½ leak
2 cloves of garlic, minced
¼ teaspoon red pepper flakes
1 bunch kale, stemmed and chopped into small pieces (3 cups)
8 cups Magic Mineral Broth
¼ cup fresh lemon juice
¼ teaspoon maple syrup
Optional– cheddar cheese or cheese of choice…

• In a large pot bring 6 quarts of water to boil with ½ teaspoon of salt. Place the broccoli in a metal colander and plunge it into the boiling water.
• Cook just until tender but firm and bright green about 1 minute. Immediately immerse the broccoli in an ice water bath to retain the bright color
• Heat the olive oil in a medium sauté pan over medium heat. Add the onions and a pinch of salt and sauté the onions until golden about 10 minutes. Add the garlic and the red pepper flakes. Continue to sauté for another minute until aromatic. Add the kale and a pinch of salt. Cook for one minute until the kale turns bright green. Immediately remove the pan from heat.
• In a blender add one-third of the broth, one-third broccoli and the kale mixture. Blend until smooth. When the color changes from pale green to vivid emerald green that’s your cue to turn off the blender.
• Pour into a clean pot and repeat until all of the ingredients have been blended.
• Add the lemon juice the remaining salt and the maple syrup to the last blender batch.
• Stir and reheat the soup very slowly over low heat. Serve immediately in colorful soup bowls or soup mugs.

This soup does not freeze well will not retain its vibrant green color. It could be stored for 1-2 days in the refrigerator, heat it up very slowly.