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Fall Vegetable Soup

Fall Vegetable Soup

3 tbsp avocado or olive oil

1 medium carrot, diced

2 stalks celery, diced

1 ½ cups shredded cabbage

1 cup kale, chopped

1 white onion, chopped

2 cloves garlic, minced

4-5 cups vegetable or bone broth

1 cup peeled and chopped beets

1 cup peeled and chopped parsnip or turnip

1 cup edamame beans

3 tbsp lemon juice

1 tbsp ground black pepper

1 tsp salt

Garnish with fresh dill and/or parsley

 

In a large soup pot, warm oil on medium heat and saute carrots, celery, kale and cabbage for about 3 minutes. Add onions and garlic and saute 3 more minutes.  Next add stock, parnips and beets. Cook about 1 hour or until beets are slightly tender. Add edamame, lemon juice, pepper, salt and herbs (saving some of the herbs for garnishing).  Bring to a boil, lower to a simmer for 10 minutes. Garnish with fresh chopped dill and parsley.

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