Who says it's too hot for soup?!

This is a soup both of my daughters enjoy. I use my food processor to mince the kale and/or collard greens just to avoid that "Ewww this soup has green stuff in it" comments. Happy slurping! 

Hearty Vegetable Stew

Yield: 8 bowls

Ingredients:

3 TB. Coconut oil

1 large yellow onion, diced

4 stalks organic celery, chopped

4 carrots, chopped

6 parsnips, chopped

2 cloves garlic, minced

2 (14.5-oz.) cans white beans, drained and rinsed

1 bay leaf

2 or 3 qt. vegetable stock

2 cup brussels sprouts, stems removed and cut in ½

2 bunches of kales and/or collard greens, stems removed

and chopped

1 large sprig of rosemary

Instructions:

1. In a large soup pot over medium heat, heat coconut oil.

2. Add yellow onion and celery, stir, and cook for 2 minutes.

3. Add carrots and parsnips, stir, and cook for 5 minutes. Add garlic,

white beans, and bay leaf, and stir for 1 minute.

4. Add vegetable stock until it covers ingredients by 1 inch. Bring to boil.

5. Add brussel sprouts and kale, along with more vegetable stock if necessary,

and bring to a boil.

6. Reduce heat to low and simmer for 10 minutes. Remove pot from heat, add rosemary, cover, and let sit for 15 minutes.

7. Remove rosemary and bay leaf, and serve.

*Recipe is from one of my FAVORITE go to books called the Conscious Cleanse.