Ingredients: • 2 Tbsp EVOO
• 1 32 oz container of organic bone broth (or vegetable broth if vegan)
• 1 cup of filtered water
• ½ cup chopped yellow onion
• 2 garlic cloves, minced
• 1 inch ginger root, peeled and minced
• ½ inch turmeric root, peeled and minced
• 1 cup chopped celery
• 1 cup chopped carrots
• 2 cups chopped broccoli, including stems
• 2 Japanese yams, peeled and cubed
• 2 bay leaves
• ¼ tsp cayenne pepper
• ½ tsp cumin
• ¼ tsp paprika
• sea salt to taste
• black pepper to taste
• Juice of 1 lemon
• fresh parsley, chopped
• fresh curly kale, chopped
Directions: 1. In a large stockpot, sauté onion in oil for 4-5 minutes. Add in the garlic, ginger and turmeric. Cook for 3-4 minutes.
2. Add celery, carrots, and broccoli and sauté for 5 minutes.
3. Add bone broth and 1 cup of filtered water to the pot.
4. Bring to a boil and then add yams and the rest of the seasonings.
5. Lower heat to a low temperature and cook for 40 minutes with the lid on.
6. Turn off heat and add chopped kale and parsley. Cover for a few minutes to allow the kale to wilt. Squeeze lemon juice into the soup. Season with additional salt, pepper and red pepper flakes, as desired.
