Preparation

1. Clean, peel and cut the leek, onion and bell pepper into small cubes. Add a pinch of salt.
2. In a saucepan with a tablespoon of extra virgin olive oil, lightly fry these vegetables. When they begin to change color, add the peeled carrots, turmeric and diced ginger and celery, mix for a few minutes and add the chopped green cabbage, stir for a couple of minutes.
3. Cover with vegetable stock or water. Cover and cook over medium heat for 40 minutes. Add the cilantro and parsley when
4. Crush and incorporate the parsley and chopped coriander andadd the teaspoon of elixir balance cokare, mix well and serve with a spoonful of kefir if desired, pink pepper and fresh leaves of oregano