Wednesday, November 26, 2014

Coconut Veggie Soup


Ingredients:
2 tablespoons ghee (or olive oil)
1 tsp black mustard seeds
1 tsp jeera seeds
fresh garlic
ginger
1 red onion
1 white onion
1 tomato
green onions
fresh broccoli
fresh cauliflower
1 bunch of fresh asparagus
bunch of fresh spinach  
bunch of celery
bunch of cilantro
4 cups veggie stock  
1 can full fat coconut milk
kale (I used kale I froze from my garden)
1 tablespoon minced garlic 
1 teaspoon dried basil
Himalayan salt (to taste)

hot chillies
1/4 teaspoon ground pepper

squirt of sriracha (sadly i was out...but it's a soup essential for me)


Directions:
Chop up all veggies into small or sizable pieces according to preference. Heat up ghee or olive oil in pan, add minced garlic, black mustard seeds, jeera and chopped up onions. 

Saute for about 5 minutes until it the onions start to turn translucent. Add the chopped tomato and mix well for a couple of minutes. Add in the can of  coconut milk. Mix in well and add veggie stock. 

Sprinkle basil into soup and cover pan to bring liquid to a boil (do not over cook).  Before it reaches a boil add in the kale. Once it starts to boil turn heat off. Add the spinach, cilantro, salt, pepper, more basil, and cover for 5 minutes after mixing in well. 

It is now ready to eat!  It pairs great with rice or quinoa (for some protein). It makes for an even more hardy meal, perfect for winter days!









Don't over cook the veggies
Added last
Add the spinach and cilantro after you turn the heat off...then cover for 5 minutes.

Add the spinach and cilantro after you turn the heat off...then cover for 5 minutes.
Ready to serve! This pot lasts at least 2 days of meals.
 I added rice to a serving...for some variety.

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