Sue’s Spice of Life Soup

You can enjoy this spicy soup during a winter blizzard or in the heat of summer. The spice combo makes it heart- and tummy-warming. It’s best to measure out spices and do chopping and slicing in advance. In many grocery stores, you can buy the veggies pre-cut or frozen. Cannellini beans are also called white kidney beans.

1/2 cup onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
4 cups veggie broth
2 cups cauliflower florets
1 medium carrot, sliced thinly
1 zucchini, chopped
2 tsp. ground turmeric
1/4 tsp. ground ginger
1/8 tsp. black pepper
1/2 tsp. salt, or to taste
1/8 tsp. cayenne pepper
2 cups chopped kale or spinach
1 (14-oz.) can cannellini beans, drained

In a large cookpot, sauté onion and celery on med heat for about 3 minutes. Add garlic; cook and stir 1 minute more.

Add broth to pan, then cauliflower, carrots, zucchini, and spices. Bring to a boil, then reduce heat and simmer 25-30 minutes, until cauliflower is tender.

Increase heat to medium, add kale or spinach and beans, and cook for another 5 minutes. Serve hot.

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