Vegetable Lentil Soup

Ingredients

• 13 cups kale, chopped
• 22 cups spinach
• 31 cup broccoli florets
• 42 medium carrots, diced
• 51 3/4 cup cooked black beans (from 3/4 cup dried, organic)
• 61 cup cooked lentils
• 72 tbsp olive oil
• 81 3/4 cup organic coconut milk (carton style)
• 96 cups vegetable broth
• 101/2 cup fresh blueberries (optional)
• 111 tsp ground cumin
• 121 tsp sea salt

Instructions

1. 1

   Chop all selected vegetables into similar-sized pieces to ensure even cooking.

2. 2

   Heat olive oil in a large pot and sauté onions, garlic, and peppers until softened.

3. 3

   Add vegetable broth, chosen beans or lentils, and remaining chopped vegetables to the pot.

4. 4

   Simmer the soup on medium-low heat until vegetables are tender and beans are cooked through.

5. 5

   Stir in coconut milk and season with herbs and spices to taste.

6. 6

   Serve hot, garnishing with fresh herbs and a few berries for extra flavor.