Vegetable Soup

Ingredients:

• 2 tablespoons olive oil
• 1/2 red onion, diced
• 2 cloves garlic, minced
• 2 tablespoons fresh ginger peeled and minced
• 2 cups celery, chopped
• 1 cup carrots, chopped
• 3 cups broccoli florets
• 1 cup cauliflower florets
• 1/2 teaspoon turmeric
• 1 can (14.5 oz) diced tomatoes
• 6 cups water
• 1 bunch kale, de-stemmed and chopped
• 1 cup purple cabbage, chopped
• juice from 1 small lemon
• 2 teaspoons Italian seasoning
• 1 teaspoon salt, more to taste
• 1/2 teaspoon black pepper, more to taste
• 1/4 cup fresh parsley, chopped

Directions:

1. In a large pot, heat oil over medium heat.
2. When oil is heated, add onion, garlic and ginger. Sauté for 2 minutes, stirring occasionally.
3. Add the celery, carrots, broccoli and cauliflower. Stir and cook for about 3 minutes, until slightly softened.
4. Stir in the turmeric and diced tomatoes.
5. Add water and bring to a boil.
6. Reduce heat and simmer for 15 minutes.
7. In the last 5 minutes, stir in the kale, cabbage, lemon juice, Italian seasoning, salt, and pepper.
8. Stir in chopped parsley immediately before serving.

Servings: 8