Step 1

In a food processor combine onion, garlic, celery and carrots. Process until broken down into crumbs or an almost smooth paste.

Step 2

In a pot heat olive oil over medium-high heat and add the veggie puree. Add salt and pepper to taste. Cook for 3-5 minutes, stirring frequently.

Step 3

Add tamari, quinoa and lentils.

Step 4

Add 1 bunch rosemary and 2 sprigs fresh parsley.

Step 5

Add 8 cups broth.

Step 6

Bring to a boil, reduce heat and simmer for 15 minutes, until quinoa and lentils almost cooked through.

Step 7

Add kale and cauliflower. Cook for a few minutes.

Step 8

Add spinach, lemon juice and lemon zest.

Step 9

Serve garnished with fresh herbs and chili garlic sauce for added spice.