Photo by martinturzak/iStock / Getty Images
Photo by martinturzak/iStock / Getty Images


2 green onions

3 celery stalks

3 carrots

2 zuchinni

4 garlic cloved, pressed

3 kale leaves

2 cups broccoli florets

1 bulb fennel

½ bunch Italian parsley

½ bunch cilantro

1 Tbsp olive oi

l6—8 cups veggie stock or “no chicken” broth

Cut veggies in small pieces, except for kale and broccoli-coarsely chop. In a large pot sauté onion, green onions, celery, carrots, fennel zuchinni and garlic in oil. 5 min. Add broth and bring to a boil, simmer, covered for another 5 minutes. Stir in broccoli for 3 minutes. Add kale, parsley and cilantro. Cover and remove pot from heat for 2 minutes.