Green Vegetable Soup

Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened.

Add the sliced parsnips and a pinch of sea salt. Cook for about 8 minutes, stirring occasionally, until tender.

Stir in the minced ginger and garlic and cook for another 2 minutes until fragrant.

Remove about a cup of the cooked vegetable mixture and set it aside for garnish later.

Pour water into the pot and add both types of bouillon base. Stir to dissolve and bring the mixture to a simmer.

Add the broccoli florets and cook for 5 minutes.

Add the kale and collard greens. Reserve a small handful of each, finely chopped, for the garnish. Cook for 1 minute until the greens in the pot begin to wilt.

Add the cannellini beans, reserving about half for the garnish. Cook for 1 more minute.

Turn off the heat. Add the spinach and Italian parsley, stirring to wilt them in the residual heat for about 1 minute.

Carefully transfer the soup to a high-powered blender. Do not overfill. Blend on high speed for about 1 minute until completely smooth.

To preserve the vibrant green color, immediately pour the blended soup into a metal bowl set over an ice bath to cool it down quickly. Stir occasionally.

In a small pan, gently warm the reserved onion/parsnip mixture with the reserved chopped kale, collard greens, and beans.

To serve, place a scoop of the textured vegetable and bean mixture in the bottom of a bowl. Ladle the green soup over the top.

Garnish with a drizzle of olive oil and a crack of fresh black pepper, if desired.