Warrior Veggie Soup

Nutritionist Haylie Pomroy's warrior soup is filled with fiber-rich leeks and garlic, which aid in maintaining the body's blood sugar levels throughout the day. This recipe also provides a vitamin K boost and gives you a burst of energy at the same time.

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1/4 cup Olive oil
2 medium Chopped leeks (white and light green parts onlyhopped leeks (white and light green parts only
1 cup Diced celery
2 tbsp Minced garlic
pinch Sea salt
2 cups Peeled (sliced carrots)
2 cups Peeled (diced sweet potatoes)
2 cups Fresh green beans cut into bite-sized pieces
2 quarts Organic sugar-free vegetable stock
4 cups Thinly sliced green cabbage
1/2 tsp Black pepper
1/4 cup Chopped parsley leaves
2 tbsp Lemon juice

In a large stockpot, heat the olive oil over medium heat. Next, add the celery, leeks, garlic, and a pinch of sea salt.

Cook for about seven minutes. Then, add the carrots, sweet potatoes, and green beans and cook for another four minutes.

Add the stock and bring to a boil. Reduce heat and add the cabbage and black pepper. Cover and simmer for another 15 minutes or until the vegetables are tender.

Remove from heat; stir in the parsley and lemon juice. Season to taste with sea salt.

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