Quick & Simple Skinny Soup

Ingredients

• 14 cups kale, chopped
• 22 cups spinach
• 31 cup broccoli florets
• 42 medium carrots, diced
• 51 medium sweet potato, cubed
• 61 3/4 cup cooked black beans (from 3/4 cup dried, organic)
• 71 3/4 cup cooked chickpeas (from 3/4 cup dried, organic)
• 81 cup lentils, cooked
• 92 tbsp olive oil
• 101 3/4 cup organic coconut milk (carton style)
• 111/2 cup fresh strawberries (optional)
• 126 cups vegetable broth
• 131 tsp dried herbs (thyme, oregano)
• 141 tsp sea salt

Instructions

1. 1

   Chop all vegetables into uniform bite-sized pieces.

2. 2

   Sauté onions and garlic in olive oil until fragrant and translucent.

3. 3

   Add chopped broccoli, carrots, and sweet potato to the pan and cook until slightly tender.

4. 4

   Stir in spinach, kale, black beans, chickpeas, and lentils, then pour in bone broth or vegetable broth.

5. 5

   Season with your preferred herbs and spices, then simmer until vegetables are fully cooked and flavors are blended.

6. 6

   Finish with a drizzle of coconut milk and top with fresh berries before serving.