Here's an easy yet nutrient-dense fall recipe for you.
(Makes 4 servings)
2 stalks of Celery
1 small bag of Peas
2 big handfuls of Spinach
2 cloves of Garlic
1/2 cup (ish) of fresh Parsley
Black Pepper, to taste
Sea Salt, to taste
And really, any other veggies you'd like to add!
Chop your veggies into chunks.
Add all of your ingredients to a large soup pan and cover with water.
Let boil until all of the veggies are soft.
Drain most of the water, keeping some with the veggies and some on the side to adjust the consistency as necessary.
Carefully pick out and discard all of the celery. It makes your soup too stringy but adds good flavor when boiling.
Blend your mushy veggies with some of the boiled water in a blender until smooth.