Broccoli Spinach Soup

INGREDIENTS

• 1 tablespoons grass-fed butter or ghee
• 1/2 cup roughly chopped onion
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon lemon zest
• 1/4 cup red lentils
• 2 cups organic mushroom broth
• 1 medium crown broccoli, cut into florets
• 1 1/2 cups spinach

Preparation

1. In a medium pot, melt the butter over medium heat.

2. Add in the chopped onion, salt, pepper, thyme and lemon zest. Cook for about 3 minutes or until onions are soft.

3. Add the lentils and stir to combine with other ingredients.

4. Add the mushroom broth and continue to cook on medium for 5 minutes.

5. Add broccoli florets. Cook for 5 more minutes.

6. When the lentils and broccoli are nearly done cooking, add the spinach and cook for 1 more minute.

7. Remove from the heat and pour the soup into a blender and puree on high until smooth. Serve immediately.