This recipe is perfect for kicking off our 4 week reset series because it has 4 essential ingredients that improve digestion, metabolism, gut health, and inflammatory issues: turmeric, ginger, apple cider vinegar, and lemon.
To bulk up the soup feel free to add 1 or 2 cans of white beans at the end or add 2 bone-in skin-on chicken breasts to the pot when adding with broth and then remove/shred the chicken after the 30 min simmer period! If adding beans or chicken, add 8 cups of broth instead of 6.
large carrots, sliced in half vertically and then into ¼ inch half moons
large celery stalks, sliced ¼ inch
salt, plus more to taste
red pepper flakes
fresh ginger, grated (on a microplane or fine holes of a box grater)
cloves garlic, finely chopped or grated
1 (14.5 oz can)
fire roasted tomatoes
small zucchini, sliced in half vertically and then into ¼ inch half moons
vegetable or chicken stock
apple cider vinegar
kale, stemmed, coarsely chopped or torn
To a large soup pot or dutch oven, add the oil over medium high heat until shimmering. Add the onion, carrots, celery, salt, and red pepper flakes, and cook, stirring occasionally, until softened and slightly browned, about 7 minutes.
Add the turmeric, ginger, and garlic, and cook until fragrant and the turmeric begins to stick to the bottom of the pan, about 1 minute. (Be sure to place your spoon or spatula on a paper towel on top of the counter to ensure that the residual turmeric won’t stain any surfaces)! Add the tomatoes, and zucchini and stir, scraping up any brown bits on the bottom of the pan, about 1 minute.
Pour in the vegetable or chicken stock and apple cider vinegar and bring to a boil over medium high. Reduce heat to medium low and simmer for 30 minutes until slightly reduced and the vegetables are nice and tender. Stir in the lemon juice, Not Just Pesto, and kale. Season to taste, ladle into bowls, garnish with red pepper flakes (if desired), and serve.
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