This month’s recipe is: Immune boosting soup
- 2 tbsp extra virgin oil
- 1 large onion, diced
- 3 large carrots, chopped
- 2 parsnips, chopped (can sub sweet potatoes)
- 3 stalks celery, finely chopped
- 6 cloves garlic, minced (about 3 tbsp)
- 2 tbsp fresh ginger, minced
- 1 tsp dried turmeric
- ¾ cup red lentils
- 2 tbsp fresh parsley
- ½ tsp sea salt, more to taste
- 4 cups vegetable broth + 2 cup water
- 2 cups kale or spinach, finely chopped
- 1 small lemon, juiced
