Soup season is almost over, but here is one more for the road. For this recipe you can use whatever vegetables you have on hand! I simply used what I had in the fridge at the time, but cabbage, spinach, peas or even corn would also go well in this recipe. Frozen veggies would work well in this recipe, but just make sure you give them plenty of time to warm up in the soup!
Yield: 8 servings
Prep time: 30 minutes
Total time: 1 hour
1 | bag of frozen cauliflower
1 cup | fresh green beans, chopped into 2-3 inch pieces
3 | large carrots, cut into matchsticks
1 (8 oz) | container of mushrooms, sliced
1 | celeriac root, diced
1 | bunch of Tuscan kale, de-stemmed and cut into 1 inch pieces
1 | shallot, diced
1 tbsp | coconut oil
2 1/2 tbsp | “Curry” spice mix
1 tbsp | fresh ginger, grated
1/2 tsp | asafetida
2 (14 oz) | full fat coconut milk
4 cups | vegetable broth
Salt to taste
Cilantro to garnish
- Heat the coconut oil in a large dutch oven over medium heat, once the coconut oil has melted add the shallot and grated ginger, stirring often. Once onions are soft, add in the “curry” spice mix and asafetida, and cook for 2 more minutes.
- Add in the 4 cups of vegetable broth, the 2 cans of coconut milk, mushrooms, green beans, carrots, and celeriac root. Bring to a simmer and cook for 12-15 minutes, until the vegetables are just starting to get tender.
- Now add in the bag of frozen cauliflower and cook until the cauliflower is heated through.
- Once the cauliflower is heated through, add the tuscan kale and cook for about 2 minutes, until slightly wilted.
- Salt to taste and serve! Top with cilantro if desired.