Enjoy this delicious veggie soup packed with many anti-oxidant rich ingredients.

Prep Time30 minsCook Time30 minsTotal Time1 hr

Ingredients
 1 tbsp Avocado Oil
 1 medium Yellow Onion, diced
 2 large Carrots, peeled, chopped
 3 stalks Celery, chopped
 2 cloves Garlic, minced
 1 in. piece Fresh Ginger, minced
 2 cups Green Cabbage, chopped
 28 oz Diced Tomatoes (canned)
 4 cups Organic Vegetable Stock
 1 ½ tsp Oregano, dried
 1 tsp Basil, dried
 ½ tsp Thyme, dried
 ½ - 1 tsp Sea Salt
 ½ tsp Black Pepeper
 4 cups Kale or Spinach, stemmed & chopped
 2 tbsp Parsley, fresh, chopped

1

Heat up a large pot over med-high heat and add oil.

2

Toss in garlic, ginger, and onion and cook for 3-5 minutes or until onions are translucent.

3

Add in celery, carrots and cabbage and cook another minute (if you need more liquid to prevent sticking, add a little stock).

4

Finally add in the tomatoes, vegetable stock and spices and give it a stir.

5

Bring to a boil and then let simmer, uncovered over med-low heat for 25 minutes.

6

Add in kale and cook for 5 more minutes (it will wilt). Top with fresh parsley.

7

Will keep for a week in refrigerator and freezes well for several months.

Additional Notes:

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Ingredients

Ingredients
 1 tbsp Avocado Oil
 1 medium Yellow Onion, diced
 2 large Carrots, peeled, chopped
 3 stalks Celery, chopped
 2 cloves Garlic, minced
 1 in. piece Fresh Ginger, minced
 2 cups Green Cabbage, chopped
 28 oz Diced Tomatoes (canned)
 4 cups Organic Vegetable Stock
 1 ½ tsp Oregano, dried
 1 tsp Basil, dried
 ½ tsp Thyme, dried
 ½ - 1 tsp Sea Salt
 ½ tsp Black Pepeper
 4 cups Kale or Spinach, stemmed & chopped
 2 tbsp Parsley, fresh, chopped

Directions

1

Heat up a large pot over med-high heat and add oil.

2

Toss in garlic, ginger, and onion and cook for 3-5 minutes or until onions are translucent.

3

Add in celery, carrots and cabbage and cook another minute (if you need more liquid to prevent sticking, add a little stock).

4

Finally add in the tomatoes, vegetable stock and spices and give it a stir.

5

Bring to a boil and then let simmer, uncovered over med-low heat for 25 minutes.

6

Add in kale and cook for 5 more minutes (it will wilt). Top with fresh parsley.

7

Will keep for a week in refrigerator and freezes well for several months.

Detox Veggie Soup