Hearty Vegetable Soup

Ingredients:

• 2 tbsp olive oil
• 2 onions (chopped)
• ½ cup celery (chopped)
• 6 garlic cloves (finely chopped)
• 2 zucchini (chopped)
• 10oz (300g) cauliflower florets
• 4 cups cabbage leaves (chopped & washed)
• 2 quarts low sodium beef stock (chicken or vegetable broth can be used)
• 1 tsp cayenne pepper (if desired)
• ½ tsp freshly ground black pepper
• 4 cups loosely packed spinach leaves (washed)
• ¼ cup packed fresh parsley leaves (chopped)
• 2 tsp freshly squeezed lemon juice

Directions:

1. Heat olive oil in a large, heavy-bottomed stockpot over medium-low
   heat. Once hot, add the onion and celery. Sauté until they
   begin to soften (about 8 minutes).
2. Add the garlic and sauté until fragrant (about 30 seconds). Then
   add the zucchini and green beans and continue to cook for 4-5
   more minutes, stirring occasionally.
3. Throw in the cauliflower and cabbage leaves. Add the stock,
   increase the heat to high, and bring to a simmer. Once
   simmering, season with the cayenne. Taste test and season with
   salt and pepper.
4. Reduce heat to low, cover and cook until the vegetables are fork-tender (about 20 minutes). Add the spinach leaves and stir
   through until wilted.
5. Remove from heat and add the parsley and lemon juice.
6. Adjust seasonings and serve immediately.