1 Portion contains: 9 kcal – 0.3 g Carbs – 0.6 g Fat – 0.5 g Protein

Ingredients (for approx. 8 cups - 1 serving = 1 cup)

• 1 tbsp olive oil
• 1 medium onion (chopped)
• 1.5 lbs (600 g) vegetables (e.g. 100 g kale, 100 g carrots, 100 g celery, 150 g cauliflower, 150 g spinach). Other fresh or frozen vegetables can also be used. 
• fresh herbs
• 1 pinch of sea salt
• 1 pinch of pepper

Preparation

1. Wash, clean and chop the vegetables.
2. Heat the oil in a saucepan, sauté the vegetables briefly and then pour in 2 liters of water.
3. Cook over low heat for about 45 minutes, then drain the cooked vegetables.
4. Season with fresh herbs, pepper, and a little sea salt.