Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely chopped
  • 3 cloves Garlic, minced
  • 1 Tbsp Fresh Ginger, peeled and grated
  • 1 tsp Fresh Turmeric, grated (or ½ tsp dried powder)
  • ½ tsp Sea Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 2 medium Carrots, peeled and diced
  • 2 stalks Celery, diced
  • 1 medium Sweet Potato, peeled and diced into 1 cm cubes
  • 1 cup Green Cabbage, shredded
  • 8 cups Low-Sodium Vegetable Broth
  • 2 large Bay Leaves
  • 1 tsp Dried Italian Herbs (or mixed herbs like thyme and oregano)
  • 1 Tbsp Apple Cider Vinegar (unfiltered, with the mother)
  • 1 cup Broccoli Florets (cut small)
  • 2 cups Packed Kale, stemmed and roughly chopped
  • ½ cup Fresh Parsley, chopped
  • Juice of ½ large Lemon (about 2 Tbsp)

Instructions:

  1. Prepare the Aromatics: Heat the olive oil in the stockpot over medium heat. Add the chopped onion along with the initial salt and pepper. Sweat the onions for 5–7 minutes until translucent and soft, but not browned.
  2. Add Flavour Boosters: Add the minced garlic, grated ginger, and turmeric. Sauté for 1–2 minutes until fragrant. Do not burn the garlic.
  3. Introduce Root Vegetables: Stir in the diced carrots, celery, sweet potato, and shredded cabbage. Sauté everything together for 5 minutes, allowing the vegetables to lightly caramelize and the flavours to meld.
  4. Simmer the Base: Pour in the vegetable broth. Add the bay leaves and dried herbs. Bring the soup to a robust boil, then immediately reduce the heat to low, cover, and simmer for 20 minutes.
  5. Check and Add Cruciferous: After 20 minutes, check the root vegetables for tenderness. They should be nearly soft. Stir in the broccoli florets and continue simmering, uncovered, for another 10 minutes.
  6. Add the Greens: Once the root vegetables are fully tender, stir in the chopped kale. Simmer for only 2–3 minutes until the kale is wilted but still bright green.
  7. Finish and Season: Remove the pot from the heat. Discard the bay leaves. Stir in the Apple Cider Vinegar and the fresh lemon juice.
  8. Taste and Serve: Taste the soup and adjust the final seasoning (salt, pepper) as needed. If desired, partially blend the soup for a creamier texture. Ladle the soup into bowls and garnish generously with fresh chopped parsley.