age is really just a number

This is a great hearty soup for a cold afternoon. Add a green salad to make a fabulous lunch that blends cooked and raw vegetables for a balanced gut!

Ingredients:

• 2 cans low sodium chickpeas
• 6 cups organic vegetable stock
• 3/4 cup chopped tomatoes
• 6 cloves garlic minced
• 1 head of kale, chopped and deveined
• 1 ib carrots, chopped
• 1 cup chopped shiitake mushrooms
• 2 zucchinis, spiralized
• 1 Tbsp onion powder
• 1 Tbsp dried sage
• 1 Tbsp dried basil
• 2 tsp dried rosemary
• 1 tsp dried oregano
• 1 tsp ground black pepper

Directions:

1. Bring the organic vegetable stock to a boil
2. Add the remainder of the ingredients
3. Simmer for 40 minutes
4. Let sit for 10 minutes then serve

This soup is extremely filling and totally vegetarian. Freezes well so you can pull it out when you don’t have time to chop!

Makes about 6 cups