Fennel Soup

Ingredients:

• 1 pack of Fennel (finely chopped)
• 1 leek (chopped )
• 4 carrots (chopped) (optional)
• 1 leftover cooked chickpeas
• 1 red onion (chopped
• 6 bay leaves
• 1 Bell pepper (chopped)
• 3 yellow squash (chopped)
• 3 zucchini (chopped)
• 1 bunch of kale chopped

Add cooked wild rice (optional), ¾ gallon of distilled water. Add to taste: Sea salt or Himalayan salt, Ginger powder, African bird pepper, thyme, a little date sugar (optional). 

Directions:

1. Add chopped veggies to a pot and light sauté veggies with bay leaves.

2. Pour distilled water into a large pot and turn on medium heat.

3. Add cooked chickpeas.

4. Cook and stir and season every 20 minutes until you reach the veggies and soup's desired texture.