A Healthy Healing Vegetable Soup

From Jeanette's Healthy Living

Due to my son's allergies, I did not add any tomatoes, but tomatoes would be a great addition as it would add umami and color. You can put your favorite vegetables in this soup, just try to use a bright rainbow of colorful vegetables, including some leafy green and cruciferous vegetables. The pesto is definitely a flavor enhancer plus basil is high in carotenoids (My pesto was simply basil, garlic and olive oil due to dairy allergies). Even if you don't have any gut issues or food allergies, this is a super healthy and delicious soup!

2 tablespoons olive oil

1 carrot, diced

1 celery stalk, diced

1 red onion, finely chopped

3 garlic cloves, minced

1 red bell pepper, diced

2 cups cabbage, shredded

1/2 cup French green lentils

1 teaspoon dried oregano

1 strip kombu

8 cups vegetable or chicken stock

2 cups kale, finely chopped

1/2 bunch parsley, chopped

1 cup cooked brown rice

basil pesto, for serving

Heat oil in a large stockpot.  Add carrot, celery, onion, garlic, and red bell pepper. Saute until vegetables are soft, about 5 minutes. Add cabbage and cook another 5 minutes. Add lentils, oregano, kombu and stock. Bring to a boil, then reduce heat to lower, and simmer for 45 minutes or until lentils are tender. Stir in kale, parsley and cooked brown rice. Cook an additional 8-10 minutes. Stir a teaspoon of pesto into each bowl just before serving.

Serves 8.