Serving Size: 4 Servings
Prep Time: 30 Minutes
Ingredients:
2 tbsp. Extra Virgin Olive Oil
1 shallot, raw (peeled & sliced)
2 Garlic (2 cloves, minced)
2 tbsp. Ginger (fresh, peeled and grated)
4 cups Organic Chicken Broth (same as 32 ounces)
1 Carrot (peeled and chopped)
1 Beet (golden, peeled and sliced)
1 cup Broccoli (florets, chopped)
1/4 head Cauliflower (florets, chopped)
1 serrano pepper (optional, sliced)
1 cup Purple Cabbage (chopped)
1 Red Bell Pepper (chopped)
1 Zucchini (chopped)
1 Sea Salt & Black Pepper (to season)
2 cups Kale Leaves (chopped)
1 cup Cherry Tomatoes (sliced in half)
Directions:
Heat the olive oil in a large soup pot over medium heat. For a few minutes, sauté shallots, garlic, and ginger for about 3-4 minutes until softened.
Add chicken broth and raise heat to bring to a simmer. Add carrots and beets and simmer for 3-4 more minutes.
Add broccoli, cauliflower, and serrano pepper (if using) and simmer for another couple of minutes. The veggies should be just barely tender. If not, cook a little longer.
Add in the rest of your vegetables (cabbage, red pepper zucchini). Bring to a boil, and then reduce heat to a low simmer. Vegetables should be tender, but not soft.
Add in spinach and tomatoes. Season with salt and pepper. Enjoy!
Photo Credit: Canva - jenifoto from Getty Images Pro