Postpartum Sweet Potato and Kale Soup

1 large onion, diced

1 bell pepper (preferably red), diced

2 stalks of celery, chopped

1 medium zucchini, cut into ½ in pieces

3-5 cloves of garlic, minced

1 tablespoon of fresh ginger, grated; or 1 tsp dried ginger

1 tsp dried rosemary

½ tsp dried thyme

2 medium sweet potatoes, peeled and diced

1 can of chickpeas, drained and rinsed

½ cup of brown rice or quinoa, rinsed

4 cups vegetable broth

4 cups water

4 cups of kale, roughly chopped Salt and pepper, to taste

1. Add onion, bell pepper, celery, and zucchini to a pot with 2 tablespoons of oil or water. Sauté over medium heat for about 5 minutes, until the onion is translucent. Add garlic, ginger, rosemary and thyme, then sauté for an additional 2 minutes.

2. Add rice or quinoa, sweet potato, chickpeas, vegetable broth and water. Stir and bring to a boil over high heat. Once boiling, reduce to medium low heat and simmer for 20 minutes.

3. Add chopped kale and cook an additional 5-10 minutes. Add salt and pepper to taste. Eat warm.