3 tbsp. canola oil or butter
1 onion, finely diced
3 cloves garlic, finely diced
1 cup cauliflower or broccoli, cut into small pieces
3 celery stalks, cut into small pieces
2 green zucchinis, cut into ¼ inch pieces (leave the skin on)
1-2 cups of Chinese cooking greens, cut into small pieces
6 cups of vegetable or chicken stock or water
salt and pepper

Heat canola oil in a large pot over medium high heat. Add the onion and cook for about five minutes or until soft and translucent. Add the garlic and celery stalks and cook for for a couple of minutes. Add the zucchinis and cauliflower (if using). Season with salt and pepper and cook for a minute or so. Add the stock or water seasoning lightly with more salt and pepper. Bring the soup to a boil and reduce to the heat to a nice simmer. Cook for about 25 minutes until the vegetables are just tender. Add the Chinese cooking greens and broccoli (if using). Cook for 3-4 minutes or until the greens and broccoli are tender. Puree using a blender or food processor. Strain through a fine mesh strainer, if desired. Return to pot and check for seasoning and if more liquid needs to be added. Adjust accordingly with salt, pepper and stock.

Note: The zucchini or Chinese cooking greens can be substituted by asparagus if need be.