Perrsnickete by April

Feel Good Soup

By January 8, 2021February 26th, 2021No Comments
  • 1 TBSP Olive Oil

DICED

  • 3 stalks Celery
  • 1 large Onion
  • 1 Carrot

GRATED

  • 1 TBSP fresh Turmeric
  • 1 TBSP fresh Ginger
  • 6 cups vegetable broth
  • (I use Better than Bouillon Vegetable Base)
  • 3 Cloves of minced Garlic
  • 1 head of Cauliflower cut into small florets
  • 15- ounce can of low salt white beans, drained and rinsed
  • 2 cups of chopped Kale, remove stems
  • ½ TSP Pepper
  • Salt to taste

PUTTING IT ALL TOGETHER

  • In a large soup pot, heat oil on medium low.
  • Add onion, cook for 5-7 minutes- stir until they are translucent.
  • Add celery and carrots until they soften, about 3 to 5 minutes.
  • Add Ginger, Turmeric, Garlic. Stir for about a minute.
  • Add broth, salt, and pepper. Stir and then bring to a boil.
  • Add Cauliflower, cover and then reduce heat to medium-low.
  • Simmer for about 15 minutes until Cauliflower is tender.
  • Add Beans and Kale, cook for 3 minutes.
  • When the Kale is wilted it’s ready to serve!

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