• 01 Dec - 07 Dec, 2018
  • Mag The Weekly
  • Cookery


· Olive oil

· ½ red onion, diced

· 2 cloves garlic, chopped

· 1 tbsp fresh ginger, peeled and minced

· 2 cups chopped celery

· 1 cup chopped carrots

· 3 cups broccoli florets

· 1 cup cauliflower florets

· ½ tsp turmeric, optional or to taste

· 1 (14.5) oz can of no salt diced tomatoes (preferably organic)

· 4 cups water

· 1 tsp Italian seasoning

· Salt to taste

· Fresh cracked black pepper, to taste

· 2 cups kale, de-stemmed

· 1 cup purple cabbage, chopped

· ½ tsp lemon juice

· Parsley, for serving


In a large pot, add oil and turn on the heat to medium-high. Add the onion, garlic and ginger. Sauté for two minutes, stirring occasionally. Add celery, carrots, broccoli and cauliflower. Stir and cook for about two-three minutes, until slightly softened. Stir in turmeric and diced tomatoes.

Add water and bring to a boil. Reduce heat and simmer for 15-20 minutes or until vegetables are soft. Stir in the Italian seasoning, salt and pepper to taste, kale, cabbage and lemon juice near the last two-three minutes of simmering. Serve hot with chopped parsley.