Ingredients:

  • 1 tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, diced (approx. 150g)
  • 3 cloves Garlic, minced
  • 2 tbsp Fresh Ginger, finely grated
  • 1 tbsp Fresh Turmeric, grated
  • 1/2 tsp Cracked Black Pepper
  • 2 large Carrots, sliced into coins (approx. 130g)
  • 2 stalks Celery, diced (approx. 80g)
  • 1 medium Zucchini, diced (approx. 200g)
  • 1 head Broccoli, cut into small florets (approx. 250g)
  • 6 cups Low-Sodium Vegetable Broth
  • 2 cups Chopped Kale, stems removed
  • 1 large Lemon, zested and juiced
  • 1/4 cup Fresh Parsley, chopped
  • 1/2 tsp Sea salt

Instructions:

  1. Heat the extra virgin olive oil in a large Dutch oven or stockpot over medium heat. Add the diced onion, celery, and carrots. Sauté for 5–7 minutes until the onion is translucent and vegetables begin to soften.
  2. Add the minced garlic, grated ginger, grated turmeric, and black pepper. Stir constantly and cook for 60 seconds until fragrant to activate the curcumin and aromatics.
  3. Pour in the vegetable broth and increase the heat to medium-high to bring the liquid to a gentle simmer.
  4. Add the diced zucchini and broccoli florets. Reduce heat to medium-low and simmer for 10 minutes, or until the vegetables are tender-crisp.
  5. Stir in the chopped kale and allow it to wilt in the hot broth for 1-2 minutes.
  6. Turn off the heat. Stir in the lemon juice, lemon zest, and fresh parsley. Season with sea salt to taste and serve immediately to preserve Vitamin C integrity.