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Nutrition & Wellness


8 cups vegetable or chicken stock
1 tbsp fresh garlic (chopped)
1 each leek (medium dice and washed)
1 each onion (medium dice)
4 each carrots (peeled and medium dice)
2 stalks celery (peeled and medium dice)
3/4 cup cauliflower florets
3/4 cup white beans (pre-cooked)
1/2 head green cabbage (medium dice)
1 bunch black kale (medium dice)
1 cup Italian peeled tomatoes diced
1 tbsp dried oregano
2 leaves fresh basil
to taste sea salt and black pepper
to taste hot red chilies (optional)
1 tbsp olive oil
  1. Place oil in a soup pot.
  2. Add onions and sauté 1 minute.
  3. Add leeks, sauté 1 minute.
  4. Add garlic, sauté 20 seconds.
  5. Add carrots and celery, sauté at a low heat for 2 minutes.
  6. Add oregano, stock, tomatoes, white beans, cauliflower and basil leaves. Cook for 15 minutes at a low heat.
  7. Add cabbage and cook for another 5 minutes.
  8. Season to taste. Add chopped kale
  9. Serve or this will keep for up to 4 days refrigerated.
  10. You can also freeze if you like.


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