INGREDIENTS
2
Carrots, small
1/2
head Cauliflower
2
stalks Celery
2 tsp
Garlic
4 cups
Kale
1/2 tbsp
Mined ginger, fresh
1
Onion, small
1 14.5 ounce can
Tomatoes, fire roasted
1 13 ounce can
White beans
32 oz
Vegetable broth
1
Salt and pepper
1/2 tbsp
Turmeric, dried ground
1 tsp
Cumin