Cleansing Vegetable Turmeric Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Carrots

  Raw

  1 medium or 61g

• Celery

  Raw

  2 stalk, medium or 80g

• Turmeric

  Spices, ground

  1 tbsp or 7g

• Garlic

  Raw

  4 cloves, minced or 12g

• Ginger root

  Raw

  ½ tsp or 1g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Water

  Plain, clean water

  3 cup or 710g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Cauliflower

  Raw

  3 cup chopped, or 321g

• White beans

  Mature seeds, canned

  1 ½ cup or 393g

• Kale

  Raw

  3 cup, chopped or 201g

Directions

1. Chop all vegetables and drain and rinse the beans. Set aside.
2. In a large saucepan or pot over medium-low heat, warm the olive oil. Add the diced onion and stir. Cook for 5-7 minutes until the onions begin to brown. Add the carrots and celery; cook for an additional 3-5 minutes until the vegetables soften.
3. Add the turmeric, minced garlic, ginger, and cayenne pepper; stir until the vegetables are coated. Cook for 1 minute until fragrant.
4. Add the vegetable stock, water, salt, and pepper; stir. Bring to a boil, then reduce heat to low. Add the cauliflower, cover, and simmer for 10-15 minutes until the cauliflower is tender.
5. Once the cauliflower is fork-tender, add the beans and kale. Cook until the kale is slightly wilted. Serve hot and enjoy!