2 tablespoons olive oil
1 medium onion, diced
2 stalks celery, chopped
4 cloves garlic, minced
1 pound ground beef
2 sprigs oregano, leaves only, chopped
1 sprig of thyme, leaves only, chopped
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
½ teaspoon cumin
½ teaspoon cayenne pepper
1 can (15 ounces) crushed tomatoes
5 cups beef or bone broth
1 cup broccoli florets
1 cup cauliflower florets
4 cups chopped kale
1 handful parsley, chopped
In a large soup or stock pot, heat olive oil over medium-high heat. Add onion, celery, and garlic. Cook for about 2 minutes or until onion and celery are slightly translucent.
Add beef and cook for another 7 to 8 minutes or until beef has mostly browned. Drain off any fat. Season with oregano, thyme, salt, pepper, cumin, and cayenne pepper. Stir in crushed tomatoes and broth.
Turn heat down to medium low and add broccoli, cauliflower, and kale. Cover and simmer for 15 minutes, or until broccoli and cauliflower are fork tender.
Serve hot, garnished with parsley and a side of ½ avocado and a half cup of sauerkraut, if desired.