Green Velvet Soup
4 servings

Ingredients
1 onion chopped
5 garlic cloves, sliced
2 large yukon gold potatoes chopped
5 Cups vegetable broth or water. If using water, add 1 Tablespoon rosemary + 1 teaspoon garlic powder
1 large bunch kale, stems removed, leaves chopped
4 Cups baby spinach
2 bunches parsley leaves washed and chopped
1/2 teaspoon sea salt
fresh ground pepper to taste
1 avocado, sliced, seasoned with pinch of salt and fresh ground pepper
4 scallions, sliced for garnish

Method
1. In a large pot, combine onion, kale, spinach, chopped potatoes. Add just enough broth/water to cover, just below the surface of greens, and bring to a boil.
3. Simmer until potato and greens are tender, about 15 minutes. Cff heat, then add parsley and garlic. Cover pot and let sit for 5 minutes.
5. Puree mixture with a hand blender, or in batches in blender until very smooth.
6. Add salt and fresh ground pepper, taste and adjust if needed
7. Garnish with seasoned avocado slices and scallions.
Enjoy!