All these good-for-you vegetables, coupled with ginger, turmeric, cinnamon, and cayenne pepper, will keep your metabolism revved up and help the pounds melt off. You can add or subtract vegetables based on your personal preferences.

Ingredients:

• 2 tbs olive oil
• 1 garlic clove, minced
• 1 medium onion, diced
• 6 cups Chicken Bone Broth
• 2 carrots, thinly sliced
• 2 celery stalks, thinly sliced
• 1 cup broccoli or cauliflower florets, cut into 1/2-inch pieces
• 1 cup kale, stems removed, cut into ribbons
• 1 cup cabbage, cut into ribbons
• 8 cherry tomatoes, halved
• 1/2 cup parsley or basil, roughly chopped
• 1-inch piece fresh ginger, peeled and grated
• 1 tsp fresh or ground turmeric
• 1/2 tsp ground cinnamon
• pinch or more of cayenne pepper
• 2 tsp Celtic or pink Himalayan salt
• 1 tsp freshly ground black pepper

Directions:

In a large stockpot, warm the olive oil over medium-high heat. Add the garlic and onion and sauté for 3-5 minutes, until the onion is translucent. Add the bone broth, carrots, celery, broccoli, kale, cabbage, tomatoes, parsley, ginger, turmeric, cinnamon, cayenne pepper, salt, and black pepper and bring to a simmer. Reduce the heat to low and cover, stirring occasionally, for 20-30 minutes, until the vegetables are tender. Ladle the soup into a bowl and drizzle with 1 tsp of olive oil.