Hearty Vegetable & Kale Soup

By Suhail Rivera, JD
Founder of Alkaline Herb Shop

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.

Ingredient spotlight: This recipe features ginger, available in our shop. Shop ginger root.

Suhail Rivera, JD, is the founder of Alkaline Herb Shop. She has spent years sourcing, handling, and selling the herbs she writes about, working directly with growers and third party testing labs. She holds a Juris Doctor. She is not a medical professional. This article is for general information only and is not medical advice. Talk to your doctor or pharmacist before starting any herb, especially if you are pregnant, nursing, taking medication or managing a health condition. Read more about her and the store on the About page.