• 1 Tbsp olive oil
• 4 medium white onions (sweet onions, chopped)
• 2 cups broccoli (cut into bite size florets)
• 4 oz pkg mushrooms (chopped, variety of your choice)
• 1 cup cauliflower (cut into bite size florets)
• 2 celery stalks (chopped, about 1 cup)

Add oil to a large pot over medium high heat.  When hot, add the veggies and sauté, stirring occasionally, for 8-10 minutes until they are beginning to get tender.

If using fresh garlic in the step below, chop and set aside.  (Letting the garlic sit for a few minutes will give it a nutritional boost – see quick tip.)

• 6-8 garlic cloves (finely diced, or minced, or use 1 1/2 to 2 tsp garlic powder)
• 1 small zucchini (chopped, about 1 1/2 cups)
• 1 tsp dried dill
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp ground turmeric
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1/2 tsp black pepper

Add to the pot with the veggies and stir to combine.

• 6 cups vegetable broth (low sodium)
• 2 Tbsp lemon juice (juice from one large lemon)

Add to the pot, stir to combine, and bring to a boil.

Reduce heat to low and simmer covered for 8-10 minutes until all veggies are tender.

• 1 (15 oz) can Great Northern white beans (rinsed and drained, or other variety of bean)
• 2 cups kale (stems removed and leaves chopped, or use spinach or Swiss chard)

Add to the soup and stir to combine.  Cook on low for 3-5 minutes, stirring occasionally, until heated through and kale leaves have wilted.

If desired, you can blend some or all of the soup with an immersion blender, or transfer the soup in batches to a food processor or blender.

• 1/2 cup fresh chopped herbs

Serve topped with your favorite fresh herbs or micro greens.