DETOX VEGETABLE SOUP

I make this soup once a month during the cooler months. This soup is low on the glycemic scale and high in fiber. Collards are added because I love them...but also because they are a super green food and they lower LDL cholesterol. If you prefer kale or mustard greens, they are also known as a super green food. Rutabagas are added for their high levels of manganese, magnesium, potassium, calcium, iron, and zinc. They are also a member of the cruciferous vegetables and have high antioxidant compounds that reduce the growth of cancerous tumors on the body. Mushrooms are added for its immune supporting ingredients and help fight against breast cancer. Turmeric is added for its anti-inflammatory benefits and gives your skin a healthy glow. Ginger is added for its natural cold-fighting properties. Cayenne pepper is added to speed up your metabolism and helps with congestion. 

Lee's Kitchen Tips:
If you want to further the health benefits of your vegetable soup and you are not a vegetarian, the addition of bone broth not only makes this soup even more delicious, but helps boost your immune system to heal disorders like asthma, arthritis, and allergies. You can make your own bone broth or buy it at a store. Adding 1 to 2 cups in place of 1 to 2 cups chicken broth or the water would be beneficial.

4 cups water
2 bunches collard greens, stems removed and chopped

1 T avocado oil or coconut oil

20 of your favorite mushrooms, cleaned, trimmed, and sliced

4 stalks celery, chopped

1 leek, chopped

1 yellow onion, chopped

4 cloves garlic, minced
4 cups chicken stock, Bone Broth, or vegetable broth

1 large rutabaga, peeled and chopped

2 cups of frozen green beans, chopped

4 carrots, peeled and chopped

2 (14 oz) cans fire roasted cherry tomatoes

1 t dry or grated fresh turmeric
1-inch piece fresh ginger, grated

1 T freeze-dried basil

1 T freeze-dried oregano

1 T freeze-dried thyme
¼ t cayenne pepper   

Sea salt and finely ground black pepper

In a large soup pot, add the water and collards.
Cover and simmer for 45 minutes.

In a skillet, heat the oil over medium heat.

Add the mushrooms and sauté for 7 to 10 minutes, until golden.

Add the celery, leek, and onion and cook another 5 minutes.

Add the garlic and sauté another minute.

Spoon skillet ingredients into the soup pot and add the rest of the ingredients. 
Bring to a boil, then lower heat and simmer, partially covered for 1 hour.