1 bunch Swiss Chard, stems chopped
1 bunch Kale, de-stemmed and chopped
1 bunch Mustard Greens, de-stemmed and chopped
1 bulb of garlic, whole peeled cloves
1 cup chopped Carrots
1 Leek, chopped
1/2 cup Basil, fresh
1 teaspoon crushed red pepper
1-3 Tablespoons Nutritional yeast
fresh ground Black Pepper and Sea Salt to taste
Veggie Broth (8 cups)
Throw everything into a large pot and bring to a boil. Once boiling lower heat to medium/medium low and let simmer covered for 1-2 hours. The lower the heat the longer this can sit on the stove. After an hour or so, use a hand/immersion blender to puree all solids. If you do not have an immersion blender you can pour the soup into a blender in batches until it is all pureed. Serve immediately or store for later use.
This is an extremely easy and healthy recipe which I often like to use to jump start my spring cleanse.