Whenever the weather starts to shift so do my tastebuds. Fall calls for warming and grounding foods like soups. This is a delicious and nourishing soup that doesn’t take all day to cook.

Ingredients (All Organic)

  • 2, 32 oz containers of vegetable broth
  • 2 cups of filtered water
  • 1 mined garlic clove
  • 1/4 in minced ginger
  • 1/4 in minced turmeric
  • 2 cups chopped celery stalks
  • 2 cups chopped carrots
  • 4 cups cauliflower pieces
  • 4 cups chopped kale
  • 1 cup chopped red onions
  • 4 large Japanese yams peeled and cubed
  • 2 large parsnips

Seasoning (All Organic)

  • 1 pinch cayenne pepper
  • 1 tsp parsley
  • 1 tsp cumin powder
  • 1 tbsp pink Himalayan sea salt


  1. Combine 2, 32 oz containers of vegetable broth to 2 cups of water in a pot
  2. Bring pot to boil and leave at medium to high heat for 4 minutes
  3. Add the garlic and yams and leave for about 4 minutes
  4. Lower heat to medium temperature, then add all seasoning, carrots, parsnips, cauliflower, celery, and chopped onions
  5. Cook for 40 minutes at low heat with lid
  6. Turn off heat and add chopped kale
  7. Leave in the pot for another few minutes with the lid on, and then serve and enjoy!

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