| 15 | 55 | 105 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 45 min | 8 |
| 1 large | Yellow onion |
| 1 medium leek(s) | Leek (cleaned, halved lengthwise, thinly sliced) |
| 2 medium stalk(s) | Celery (chopped) |
| 1/4 tsp | Black pepper (to taste) |
| 1 dash | Red pepper flakes (optional) |
| 6 gm | Garlic (minced) |
| 2 medium | Carrots (peeled, chopped) |
| 4 small | Rutabaga, Swedish turnip, raw (peeled, diced) |
| 1/4 medium head | Green cabbage (core removed, thinly sliced) |
| 2 sprig | Oregano, fresh (to taste,or any other fresh herbs) |
| 2 sprig | Rosemary, fresh (to taste) |
| 10 cup | Water |
| 3 tomato | Roma tomatoes (diced) |
| 8 cup | Kale (stems removed, roughly chopped) |
| 1/4 tsp | Sea Salt (to taste) |
1. Heat a large pot over medium-high heat. Add in the onion, leek, celery, pepper(s) and garlic. Cook for about 5 minutes, stirring often. Add in the carrots, rutabagas, cabbage, and any fresh herbs you are adding. Cook for about 5-7 minutes. Stirring often.
2. Add the water and tomatoes, take it up to a medium-high bring it to a light boil then drop the temperature down, cover and simmer the soup over a low heat for 30-40 minutes. The longer it simmers, the better and more intense the flavour will be.
3. Season with salt and pepper, to taste. Add any additional herbs or spices you would like.
4. Just before serving add the kale. Stir well and serve.
| Vegetables | 4.1 |
