This incredibly tasty stew is a match made in heaven for vegetarians. On the plus side, it’s packed with healthy fats! Soothing and warm, it’s something the entire family can take pleasure in during dinner. If you’re a grains type of person, this goes great with wild rice.
-2 tablespoons coconut oil
-1 teaspoon cumin seeds
-1 medium onion, finely chopped
-3 ripe tomatoes, finely chopped
-1 medium head cauliflower, stemmed and cut into bite-size florets
-1 jalapeno, stemmed, seeded, chopped
-1 cup chopped kale
-2 teaspoons ginger paste
-1 tablespoon cumin powder
-1 tablespoon coriander powder
-1 teaspoon turmeric powder
-1 can full-fat, unsweetened coconut milk
-1 teaspoon sea salt
-2 tablespoons chopped cilantro
Heat up the coconut oil for 30 seconds on medium heat, in a medium-sized stock pot.
Pour the cumin seeds and mix until they begin to sputter. After this, add the onions and cook for a minute or two, and then, add the tomatoes, mix and cook for a couple of extra minutes until the tomatoes go soft.
Add the remainder of the products and mix them together. Put the lid on the pan and simmer for around 15 mins, mixing it every 5 minutes to avoid burning.
Divide the soup into 4 serving bowls and dig in! If you have some stew left, just store it in an air-tight container and have it for lunch the following day.
Nutritional analysis per serving
calories 204 • fat 24 g • saturated fat 20 g • cholesterol 0 mg • fiber 6 g • protein 6 g • carbohydrate 18 g • sodium 588 mg