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Sorrel Soup with Broccoli, Spinach and Fennel


2 yellow onions, chopped
3 Tbs olive oil
1 1/2 tsp sea salt, plus more to taste
12 oz broccoli florets (we used broccoli florets)
1 fennel bulb
8 oz spinach
8 oz sorrel
1 medium sweet potato
3 cups vegetable broth
black pepper
cayenne pepper
fresh lemon juice



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