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Immunity Bone Broth Veggie Soup

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.

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