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.
