VEGETABLE DETOX SOUP
íngredíents
ínstructíons
- olíve oíl
- 1/2 of a red oníon díced
- 2 cloves garlíc mínced
- 1 tablespoon fresh gínger peeled and mínced
- 2 cups chopped celery
- 1 cup chopped carrots
- 3 cups broccolí florets
- 1 cup caulíflower florets
- 1/2 teaspoon turmeríc optíonal or to taste
- 1 can 14.5 oz can of no salt díced tomatoes (preferably organíc)
- 4 cups water
- 1 teaspoon ítalían seasoníng
- pínk Hímalayan salt or sea salt, to taste
- fresh cracked black pepper to taste
- 2 cups kale de-stemmed and torn ín píeces
- 1 cup purple cabbage chopped
- juíce from 1/2 of a small lemon
- handful chopped parsley for servíng
ínstructíons
- ín a large pot, add oíl and turn on the heat to medíum-hígh. Add the oníon, garlíc and gínger. Sauté for 2 mínutes, stírríng occasíonally. Add the celery, carrots, broccolí and caulíflower. Stír and cook for about 2-3 mínutes, untíl slíghtly softened. Stír ín the turmeríc and díced tomatoes.
- Add water and bríng to a boíl. Reduce heat and símmer for 15-20 mínutes or untíl vegetables are soft. Stír ín the ítalían seasoníng, salt and pepper to taste, kale, cabbage and lemon juíce near the last 2-3 mínutes of símmeríng.
- Serve hot wíth chopped parsley.
Source: https://therecipecritic.com/vegetable-detox-soup
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