VEGETABLE DETOX SOUP

íngredíents

• 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

1. 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.
2. 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.
3. Serve hot wíth chopped parsley.

Source: https://therecipecritic.com/vegetable-detox-soup