This soup is like a multi-vitamin in a bowl!

It’s got amazing anti-microbial, anti-viral and anti-inflammatory properties. It's high in antioxidants which are great for the immune system. It’s rich with vitamin c, beta carotene, calcium, potassium, vitamin K, B6 and iron. It also boosts the metabolism, balances blood sugar levels and is an excellent source of plant protein!

IMMUNE BOOSTING VEGGIE STEW

Serves 4
Ingredients:

• 1 - 2 tablespoon olive oil

• 1 yellow onion, diced

• 5 cloves garlic, minced

• 1/2 teaspoon freshly grated ginger

• 1 teaspoon turmeric

• 1/2 teaspoon paprika

• 1 tablespoon lemon juice

• 1 large sweet potato, diced 1/2 inch cubes

• 1 15oz can chickpeas, rinsed and drained

• 1 cup red lentils

• 5 cups vegetable broth

• 1 cup kale, stems removed and torn into pieces (spinach also works)

• 1 head cauliflower, roasted for garnish (instructions below)

• 3 tablespoons chopped parsley for garnish

• Salt to taste

   

Instructions:

1. In a large pot or dutch oven, heat the olive oil over medium heat for 1 minute. Add the onion and cook for 6-8 minutes, stirring occasionally.

2. Add the garlic and ginger and continue to cook for 1 minute until fragrant. Careful not to burn the garlic!

3. Add the turmeric and paprika and continue to cook for another minute.

4. Add the lemon juice, sweet potatoes, chickpeas, lentils, and vegetable broth and bring to a boil - reduce the heat to low and simmer for 15-20 minutes until the sweet potato is soft.

5. Add kale and continue to cook for 5 minutes until the kale has softened and wilted slightly. (if using spinach - it will cook faster.) Season with salt to taste.

6. Serve with a sprinkle of fresh parsley and roasted cauliflower to garnish.

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…
FROM OUR KITCHEN TO YOURS!