40 minutes or less | batch prep

What You’ll Need:

3/4 large onion, chopped

2 carrots, chopped (about a ten baby carrots)

4 celery stalks, chopped

2 Tbsp olive oil

1 quart (4c) veggie stock, no sugar added

2 c filtered water

1 bunch kale, torn from stems

1 bunch fresh parsley, chopped

1/2 c quinoa, uncooked

1 large sweet potato, cubed

1 c corn, frozen, canned or fresh from the cob, no sugar added

½ small cabbage OR 1/2 bag slaw mix, any variety

1 (28) ounce can tomatoes

2 tsp sea or Himalayan salt

Black pepper to taste

Sauté onion, celery & carrots with a drizzle of olive oil in a large soup pot until aromatic.

Add remaining ingredients.

Bring to a boil, reduce to a simmer & cover. Cook for about 25 minutes, or until potatoes are tender!

Divide into (5) containers for easy grab and go lunches throughout the week or pop the lid back on the pot, cool, and stick into the fridge for an easy mid week meal.

Serves 4-5 as a main, more as a side.

freezes well.