Kara Fitzgerald ND Naturopathic Doctor

Ingredients

• 2 tbps. olive oil
• 1 medium Onion diced
• 2 cloves Fresh garlic minced
• 3 medium carrots chopped
• 2 stalks Celery chopped
• 1 medium sweet potato peeled and cubed
• 1 cup buttnernut squash peeled and cubed
• 1 can (15 oz) chickpeas drained and rinsed
• 6 cups chicken or vegetable broth
• 2 cups Kale or other leafy greens such as spinach, chopped
• 1 tsp. Dried thyme
• 1 tsp. dried rosemary
• Salt and pepper to taste
• juice of 1 lemon
• Optional: Red pepper flakes for added heat