Ingredients:

• 1 small red cabbage
• 1 small red onion
• ½ leak, sliced & halved
• 2 leaves curly kale, split & chopped
• 2 celery sticks, julienned
• 4 rainbow carrots, julienned
• 1 small rutabaga, cubed
• 1 large can diced organic tomatoes
• 4 cups veggie stock
• Pinch of paprika
• Pinch of cayenne
• Pinch of turmeric
• 2 cloves fresh garlic
• Grated Herbamare to taste
• 1 tbsp cold pressed virgin olive oil

Instructions:

1. Begin cooking harder vegetables with tomatoes at medium high in the veggie stock.
2. Mix garlic with olive oil.
3. Add spices and garlic.
4. Once cooked to el dente, add softer vegetables for the final 10-15 mins on medium simmer.

Enjoy!