Immunity Boost Soup
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Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 6 cloves garlic, minced
- 1/2 teaspoon freshly grated ginger
- 1 teaspoon turmeric
- 1/2 teaspoon paprika
- 1 tablespoon lemon juice
- 1 large sweet potato, (about 1/2 lb) diced into ½” cubes
- 1 can black beans (15oz), rinsed and drained (chickpeas, pinto or adzuki also work well)
- 1 cup green or brown lentils, uncooked and rinsed
- 5 cups vegetable stock
- 1/2 cup kale, destemmed and torn into 1” pieces (substitute spinach or cabbage)
- Salt to taste
Method
- In a large pot heat the olive oil over medium heat for 1 minute.
- Add the onion and cook over medium heat for 5 minutes, stirring occasionally.
- Add the garlic and ginger and other spices, continue to cook for 1 minute until fragrant.
- Add the lemon juice, sweet potatoes, beans, lentils, and vegetable stock and bring to a boil.
- Once the soup begins to boil, reduce the heat to low and simmer for 15-20 minutes until the sweet potato is soft.
- Add kale (or spinach/cabbage) and continue to cook for 2-3 minutes until it has softened and wilted slightly.
- Season with salt to taste.
This recipe also works well in a slow cooker, cook on medium for 4/5 hours, adding the kale at the end of the last 30 minutes.