This is a spring staple. Most of the ingredients grow locally. Cook the vegetables very minimally in order to benefit from the easy digestion of cooked vegetables, but to preserve some of the enzymes found in raw vegetables.
4 cups veggie stock
1 bunch asparagus, sliced into bite sized pieces
2 carrots sliced into 1/8 inch rounds
1 cup canned chick peas, drained and rinsed.
1 zucchini sliced into bite sized pieces
1 cup watercress, large stems discarded
1/4 cup basil, sliced thinly into ribbons
1/4 cup parsley, finely chopped.
2 green onions, sliced
Bring stock to a gentle simmer in a medium saucepan.
Add asparagus, carrots, and zucchini, and simmer for 1 minute.
Remove from heat, and stir in chickpeas, watercress, basil, parsley and green onion.
Season with Salt and Pepper.