spicy turmeric kale soup

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-2 Tbsp extra virgin oo
-1 bundle of Kale
-4 lg cloves of garlic
-1 tbsp of Turmeric
– S&P to your liking
-1 can diced organic tomatoes
-1 lg onion
-4 carrots
-3 stalks celery
-1 carton of veggie broth
-4 cups of water
-2 bay leaves
-1 teaspoon chili powder
-2 cans organic cannellini beans

Rough chop carrots, celery, onion and garlic. Sauté onions and garlic first in extra virgin olive oil until onions are translucent (medium heat) once done put in the rest of the veggies, MINUS kale. Season with S&P, turmeric, chili powder, bay leaves. Add in the veggie broth and water. ( i used a 6Qt le creuset pot) throw in tomatoes, beans. Bring to boil
Last but not least, clean the kale and remove from stems. Break up into pieces and put in soup. Cover and let simmer on low for 4 hours!! Always tastes better the next day

2 comments

  1. Kellie Hicks · · Reply

    I loved this recipe! It was easy to follow and the end product was absolutely delicious….the seasoning is perfection… can’t wait to try all the soups you create.

  2. Im so happy you liked it! 🙂 🙂

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