Detox Soup (adapted from The Gluten Free Goddess; serves 4)

1⁄2 c coconut milk

1 tablespoon coconut oil

2 cloves of garlic, chopped

2 tablespoons diced onion

1 inch of fresh ginger, peeled and chopped

4 cups fresh broccoli/cauliflower, chopped

1/2 pound of fresh spinach leaves

3 parsnips, peeled, cored, chopped

2 ribs of celery, trimmed, chopped

A handful of fresh parsley, roughly chopped

Fresh water, as needed

Sea salt and ground pepper, to taste

Lemon or lime juice

In a large pot, heat the oil over medium heat and stir in the garlic, onion, and ginger to season the oil. Add the broccoli, spinach, parsnips, celery and parsley, and stir until the spinach wilts. Add ½ cup coconut milk and add just enough water to cover the vegetables.

Go easy with the water; you can always thin the soup later, if you need to. Bring to a high simmer, cover the pot, and reduce the heat to a medium simmer. Cook for fifteen minutes or so until the veggies are softened. Use an immersion blender or stand-up blender to puree the soup.