|10 min||45 min||8|
|1 tbsp||Extra virgin olive oil|
|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)|
|1/8 tsp||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)|
|3 cup||Butternut squash (peeled, cubed)|
|2 sprig||Oregano, fresh (to taste,or any other fresh herbs)|
|2 sprig||Rosemary, fresh (to taste)|
|3 tomato||Roma tomatoes (diced)|
|2 cup||Adzuki beans, cooked (or use mung beans, lentils, kidney beans)|
|2 tbsp||Apple cider vinegar|
|8 cup||Kale (stems removed, roughly chopped)|
|1/4 tsp||Sea salt (to taste)|
1. Heat the oil in 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, squash and any fresh herbs you are adding. Cook for about 5-7 minutes. Stirring often.
2. Add the water, tomatoes and beans, 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 30-45 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 and the apple cider vinegar. Stir well and serve.
provide key vitamins and minerals required for vital health and maintenance of the body