Black Cabbage and Legumes Soup

Start by cleaning the black cabbage, taking only the leaves.

Then chop it, and also cube the potatoes and slice the carrots.

In a pot, sauté the EVO oil with the carrots, celery, onion, and flavors.

Next, add the black cabbage, potatoes, carrots, and cover with water.

Cook with a lid, and once it boils, cook for about 20 minutes.

At this point, remove the flavors, season with salt, and add the lentils, chickpeas, and beans.

Cook for another 15-20 minutes, then add spices to your liking along with a teaspoon of tomato concentrate.

To make it even creamier, take 1/3 of the soup and blend it.

Serve by drizzling a good amount of raw oil and two nice slices of bread.