Ingredients

  • 3 cups broccoli florets
  • 1 cup chopped carrots
  • 1 cup cauliflower florets
  • 2 cups chopped celery
  • 1 tablespoon fresh ginger, peeled and minced
  • handful chopped parsley, for serving
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • juice from 1/2 of a small lemon
  • 2 cups kale, de-stemmed and torn in pieces
  • coconut oil or olive oil
  • fresh cracked black pepper, to taste
  • pink Himalayan salt (or sea salt), to taste
  • 1 cup purple cabbage, chopped
  • 1/2 of a red onion, diced
  • 1/2 teaspoon turmeric, optional or to taste
  • 4 cups water

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • In a large pot, add oil and turn on the heat to medium-high.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Add the onion and garlic. Saut for 2 minutes, stirring occasionally.
  • INGREDIENTS:
  • Length: 2 minutes

Step 3

  • Add the celery, carrots, broccoli, fresh ginger. Stir and cook for about 2-3 minutes, until slightly softened. Stir in the turmeric.
  • INGREDIENTS:
  • Length: 3 minutes

Step 4

  • Add water and bring to a boil. Reduce heat and simmer for 10-15 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.
  • INGREDIENTS:
  • Length: 18 minutes

Step 5

  • Serve hot with chopped parsley.
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