Detox Soup

INGREDIENTS:

2 tbsp avocado oil 
½ cup yellow onion | diced
½ cup green pepper | diced
1 shallot | chopped
4-5 plum tomatoes | chopped
1 large zucchini squash | chopped
1 yellow squash | chopped 
1 chayote squash | chopped
⅔ cup butternut squash | chopped
⅔ cup white mushrooms | diced
8 oz kale | washed and chopped
1-2 tsp sea salt
1 tbsp onion powder
1 tsp dried thyme 
1 tsp dried basil 
⅛ tsp cayenne pepper 
2 bay leaves 
1 tsp oregano 
1 tbsp fresh sage | chopped
1 tsp ginger powder 
1 tsp achiote 
28 oz spring water 
1½ cups cooked chickpea pasta

INSTRUCTIONS: 

Add oil to a large soup pot and turn heat to medium low.

Add onions, green peppers, shallots and cook until tender, 3 to 4 minutes.

Add tomatoes and stir. Cook for an additional 3 to 4 minutes.

Add the remaining chopped vegetables, minus the kale and cook for 5 to 7 minutes stirring occasionally. 

Add spices and stir, then cook for an additional 4 minutes. 

Add spring water and bring to a boil.

Add kale, stir and cook for an additional 2 to 3 minutes or until kale has wilted.

Add cooked pasta and stir until combined.

Allow to cool, then serve and enjoy.