1 tbsp. olive oil
1/2 cup onion or leeks chopped
1 medium carrot chopped
3 cloves garlic minced
1 Tbsp. turmeric powder
1/2 tsp. ground ginger
dash of cayenne pepper
4 cups strongly brewed Green TEA regular or decaf – Fog Mountain
Organic Green Tea is a good tea to try.
(6 tsp. TEA steeped in 4 1/2 cups boiling water for 3 minutes. Strain TEA)
4 cups chicken or vegetable broth
Salt and pepper to taste
3 cups cauliflower chopped
1 – 15 oz. can of chickpeas or bean of your choice. One could also use 1 1/2cups of previously soaked and cooked dried beans ( healthier option if you have time)
4 cups chopped spinach or kale

Brew TEA and set aside.
Heat olive oil in a large saucepan. Add onions or leeks and cook till soft – approx. 2 – 3 minutes. Add carrots and cook for 3-5 minutes or until softened. Sprinkle turmeric, garlic, ginger and cayenne powders on vegetables. Stir for 1 minute to coat. Add broth, tea, salt and pepper and bring mixture to a boil; reduce heat to low. Add cauliflower cooking till softened; approximately 10-12 min. Add beans and spinach or kale and cook until greens are wilted.
Note: Turmeric is a powder that can stain clothing very easily. Be careful when using.