5 g. organic ginger root, unpeeled
3 g. organic turmeric root, unpeeled (dime sized and about ¼ in thick)
5 med-large leaves and stems organic chard
1 cup broccoli florets, chopped
1 mini red or orange bell pepper, chopped
½ cup boiling water
½ avocado
¼ tsp. Celtic or Real Salt
Fresh ground black pepper
Dried chives to garnish

Heat a non-stick ceramic skillet on medium heat. Finely chop the ginger and turmeric root with a knife and place it on warmed skillet. As it heats, add about 1/8 cup of water. Chop the chard stems and add them to the skillet. Increase heat to medium and cover with a lid while chopping the chard leaves. Add the chard leaves and allow to cook, covered, stirring occasionally and adding a small amount of water if and when needed to prevent scorching. Once the chard has cooked enough to decrease volume by about half, add the broccoli and chopped mini bell pepper. Replace lid and continue to simmer for 4 more minutes or until the broccoli is tender. While simmering, boil half cup of water. Place ingredients from the skillet along with the avocado, boiling water and Real Salt in a blender. Blend to a puree. Sprinkle with black pepper and serve with dried chives to garnish.

*If you own a Vitamix that will heat soup, the water need not be boiling. You can simply add the water and heat the mixture in the Vitamix

Makes 2 servings to go with a large salad.