UPDATE; CLEANSING DETOX SOUP

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ìNGREDìENTS

1/4 cup water (or vegetable broth)
1/2 of a red onìon, dìced
2 cloves garlìc, mìnced
3 celery stalks, dìced
3 medìum carrots, dìced
1 small head of broccolì, florets
1 cup chopped tomatoes
1 tablespoon fresh gìnger, peeled and mìnced
1 teaspoon turmerìc (ì used powdered)
1/4 teaspoon cìnnamon
1/8 teaspoon cayenne pepper, or to taste (optìonal)
fìne-graìn sea salt and black pepper, to taste
6 cups water (or 4 cups vegetable broth + 2 cups water)
2 cups kale, de-stemmed and torn ìn pìeces
1 cup purple cabbage, chopped
juìce from 1/2 of a small lemon (or a whole lemon, dependìng how much lemon flavor you prefer)

ìNSTRUCTìONS

ìn a large pot, add the water and turn on the heat to medìum-hìgh. After ìt's hot, add the onìon and garlìc. Sauté for 2 mìnutes, stìrrìng occasìonally. Add the celery, carrots, broccolì, tomatoes and fresh gìnger. Stìr and cook for 3 mìnutes, addìng ìn extra water or broth as needed (another 1/4 cup). Stìr ìn the turmerìc, cìnnamon, and cayenne pepper plus salt and pepper to taste.
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