Vegetable Detox Soup

Ingredients

• olive oil
• 1/2 of a red oniondiced
• 2 clove sgarlicminced
• 1 tablespoon fresh gingerpeeled and minced
• 2 cup schopped celery
• 1 cup chopped carrots
• 3 cup sbroccoli florets
• 1 cup cauliflower florets
• 1/2 teaspoon turmericoptional or to taste
• 1can14.5 oz can of no salt diced tomatoes (preferably organic)
• 4 cup swater
• 1 teaspoon Italian seasoning
• pink Himalayan saltor sea salt, to taste
• fresh cracked black pepperto taste
• 2 cup skalede-stemmed and torn in piece s
• 1 cup purple cabbagechopped
• juice from 1/2 of a small lemon
• handful chopped parsleyfor serving

Instructions

1. In a large pot, add oil and turn on the heat to medium high. Add the onion, garlic and ginger. Sauté for 2 minutes, stirring occasionally. Add the celery, carrots, broccoli and cauliflower. Stir and cook for about 2 3 minutes, until slightly softened. Stir in the turmeric and diced tomatoes.
2. Add water and bring to a boil. Reduce heat and simmer for 15 20 minutes or until vegetables are soft. Stir in the Italian seasoning, salt and pepper to taste, kale, cabbage and lemon juice near the last 2 3 minutes of simmering.
3. Serve hot with chopped parsley.