4cupsgreens, (kale, collards, or anything you have)
Heat a medium saucepan on medium heat and add ghee. After the ghee melts, add the garlic and sauté briefly, until just starting to brown. Add the turmeric and red chili and sizzle for 20 seconds. Appreciate the color and aroma.
Add the carrot, celery, salt, and water or broth, and bring to a boil. Reduce the heat to a simmer, and cook for 10 minutes, until the vegetables are starting to soften.
Add broccoli and greens, and simmer for another 10 minutes, until the greens are well cooked. Turn off the heat.
Use an immersion blender to coarsely blend the soup. Season with fresh lemon juice, and more salt to taste. You could also use a regular blender, but be very careful when blending hot food. Be sure that you have a way for the steam to escape.