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3 tbsp avocado oil
2 onions, chopped
4 cups bone broth or vegetable soup broth 
3 cloves garlic, minced or crushed
1 inch piece ginger, grated or diced (optional)
1/2 inch piece of turmeric, grated or diced
1 large sweet potato, peeled and cubed
1 head brocolli, chopped
1 cup kale, chopped
1 cup spinach, chopped
1 cup Swiss Chard or Collards, chopped
3 green onions, minced
1 whole lemon juiced
zest from half lemon
1 cup fresh herbs of choice (parsley, cilantro, mint, basil, oregano)
2 tbsp dried herbs or choice (basil, oregano, rosemary, thyme
salt and pepper, cayenne

Heat oil medium heat. Add the onions, and cook, stirring, for 3-4 minutes, or until lightly browned and translucent. Add the garlic and ginger, and cook for another minute, or until fragrant.

Add the bone broth, dried herbs, sweet potato, and broccoli to the pot and bring to a boil. Turn down to a simmer, cover, and cook for 10-15 minutes, or until the vegetables are tender.

Turn off the heat, add the greens, half of the fresh herbs, lemon zest and juice, and sea salt.

Let cool for a few minutes, and blend with blender or immersion blender.

Serve warm garnished with avocado, herbs, extra zest



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