Not only is this soup tasty, but it also contains many immune building and anti-carcinogenic nutrients.

Ingredients:

• Canola oil spray
• 1 onion, finely diced
• 1 leak, white part only, chopped
• 1 stalk celery, diced
• 1 large carrot, chopped into small pieces
• 1 celery root (AKA celeriac – exotic root; distant cousin of common celery)
• 1/3 cup chopped parsley and celery leaves, mixed
• 2 bay leaves
• 7 cups chicken broth or vegetable broth, divided
• 4 cups mustard greens, stems removed, chopped
• Salt – to taste
• 3 cups spinach leaves, stemmed and finely chopped
• 2 cups arugula leaves, stemmed and chopped
• Freshly ground pepper – to taste

• Spray oil into large, soup pot
• Cook onion in oil over medium heat for about 1 minute
• Add celery, carrot, celery root, parsley mixture and bay leaves
• Turn heat to medium and cook while frequently stirring for 5 minutes
• Add broth and mustard greens
• Toss with 2 teaspoons of salt and cook, covered, until greens have wilted down (about 5-7 minutes)
• Add rest of the stock – bring to a boil, then simmer, covered until mustard is tender and mild (25-35 minutes)
• Add spinach and arugula and cook until tender – about 3-5 minutes
• Taste for salt and season with pepper.