Green Monster Soup

• olive oil, for sauteing
• 2 onions, diced
• sea salt
• 2 teaspoons ginger, diced or grated
• 5 cloves garlic, minced or grated
• 4 cups vegetable broth
• 1 cup bottled water
• 8 packed cups kale
• 4 packed cups baby spinach
• 1/2 cup fresh parsley leaves
• 1/2 cup cooked quinoa or brown rice
• fresh lemon juice
• nutritional yeast flakes, for garnish, optional

1. In a large saucepan heat 2 tablespoons oil over medium-low heat; add onion, season well with salt and pepper; saute until soft, stirring often. Add ginger and garlic saute 3-4 more minutes.
2. Add broth, water, kale, spinach and parsley; simmer 20-25 minutes. Taste broth and season with salt and pepper if needed.
3. Add quinoa and puree until smooth using an immersion blender, food processor or blender (if using a stand blender hold the lid down with a dish towel so the steam doesn't blow the top off).
4. Serve with a generous squeeze of fresh lemon and a spoonful of nutritional yeast.