- YIELD: 4 Servings
- PREP: 5 mins
- COOK: 30 mins
- READY IN: 35 mins
Ingredients
- 1 tsp coconut oil
- 1 onion, diced
- 2 cup sweet potato
- 1 large zucchini, diced
- 2 celery stalks, finely sliced
- 1 cup roma tomatoes, diced
- 6 cups purified water
- 2 cups kale, shredded
- 1 cup parsley, chopped
- 1 cloves of garlic, minced
- 1/2 inch ginger, grated
- 1 tsp turmeric powder
- 1 tbsp miso paste
- Juice of 1 lemon
Instructions
- Heat coconut oil in a large pot, and sauté onion until soft
- Add sweet potato, zucchini, celery, tomatoes and water
- Bring to a boil, then simmer for 20 minutes, or until sweet potato is tender
- Add kale, parsley, garlic, ginger and turmeric powder and stir gently
- Take soup off the heat and leave to sit for 10 minutes
- Add miso paste and lemon juice, stir well
- Serve with steamed greens
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