Ingredients:
8 cups vegetable broth
1 tablespoon avocado oil
1/2 red onion, chopped
2 large garlic cloves, minced
1 cup kale or collard greens, roughly chopped
1 tablespoon raw apple cider vinegar
1/2 cup parsley, finely chopped
4 carrots, sliced and halved
2 stalks celery, sliced
1/2 small cabbage, sliced
Spices:
1 tsp ground or fresh turmeric
2 tablespoons coconut aminos
1 tsp dried coriander
2-3 tsp pink Himalayan salt,
adjust to taste
1/4 tsp ground pepper
Directions:
Combine all ingredients (except the kale or collard greens) in a large pot. Bring to a gentle boil then simmer for about 45-60 minutes with the lid on. Add the kale or collard greens and cook for another 10 minutes. Turn off heat and enjoy!
