Vegetable Detox Soup

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Vegetable Detox Soup

Ingredients:
1 tablespoon olive oil
1 medium onion, diced
1 medium carrot, diced
2-3 celery sticks, diced
1 medium parsnip, diced
1 medium zucchini, cubed
1/2 small red cabbage, sliced (about 1/2 lb/ 225 g)
2 large garlic cloves, minced
1 teaspoon dried oregano
1-2 tablespoons fresh thyme, finely chopped
1 can (14 oz / 400 g) chickpeas, drained and rinsed
6 cups (1.5 litres) vegetable stock
Juice of half a lemon
2 cups (75 g) Tuscan kale, roughly chopped
Salt and freshly ground black pepper to taste
Instructions:
Prepare the Vegetables:
Heat olive oil in a large stock pot or Dutch oven over medium heat.
Add diced onion, carrot, celery, and parsnip to the pot. Sauté for 8-10 minutes until softened.
Add Zucchini and Red Cabbage:
Stir in cubed zucchini and sliced red cabbage. Cook for an additional 2-3 minutes.
Infuse with Aromatics:
Add minced garlic, dried oregano, and fresh thyme. Cook for 1 minute until fragrant.
Incorporate Chickpeas and Stock:
Add drained chickpeas and vegetable stock to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
Finish with Lemon and Kale:
Stir in lemon juice and chopped Tuscan kale. Simmer for another 2-3 minutes until kale is wilted.
Season and Serve:
Season soup with salt and pepper to taste.
Ladle soup into bowls and serve hot.