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

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