INGREDIENTS:
2 tbsp avocado oil
½ cup yellow onion | diced
½ cup green pepper | diced
1 shallot | chopped
4-5 plum tomatoes | chopped
1 large zucchini squash | chopped
1 yellow squash | chopped
1 chayote squash | chopped
⅔ cup butternut squash | chopped
⅔ cup white mushrooms | diced
8 oz kale | washed and chopped
1-2 tsp sea salt
1 tbsp onion powder
1 tsp dried thyme
1 tsp dried basil
⅛ tsp cayenne pepper
2 bay leaves
1 tsp oregano
1 tbsp fresh sage | chopped
1 tsp ginger powder
1 tsp achiote
28 oz spring water
1½ cups cooked chickpea pasta
INSTRUCTIONS:
Add oil to a large soup pot and turn heat to medium low.
Add onions, green peppers, shallots and cook until tender, 3 to 4 minutes.
Add tomatoes and stir. Cook for an additional 3 to 4 minutes.
Add the remaining chopped vegetables, minus the kale and cook for 5 to 7 minutes stirring occasionally.
Add spices and stir, then cook for an additional 4 minutes.
Add spring water and bring to a boil.
Add kale, stir and cook for an additional 2 to 3 minutes or until kale has wilted.
Add cooked pasta and stir until combined.
Allow to cool, then serve and enjoy.