Recipes

Cooking Times

Ready in: 40 minutes
Prep time: 10 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

• 1 tablespoon oil
• 1/2 Yellow Onions
• 3 Bunch Carrots
• 4 minced garlic cloves
• 1 tablespoon grated ginger
• 1 diced jalapeño (seeds discarded)
• 1 (15-ounce) can organic diced tomatoes
• 1 tablespoon curry powder
• 1-1 1/2 teaspoons pink salt
• 1 1/2 cups vegetable broth
• 2 Russet Potatoes
• 1/2 head Cauliflower
• 1 can organic chickpeas, drained
• 1 can organic coconut milk
• Juice of one lime + more for garnish
• 1 bunch Red Chard
• 1/4 cup Cilantro
• 1/4 cup Italian Parsley
• Rice for serving

Directions

1. Wash the carrots, potatoes, cauliflower, cilantro, and parsley. Dice the onion, carrots, potatoes and chop the cauliflower, cilantro, and parsley. 2. Add the oil to a soup pot and bring the heat to medium high. Add the onions and carrots and cook for 8 minutes. 3. Add the garlic, ginger, and jalapeno, and cook for 3 minutes. 4. Add the tomatoes, curry powder, salt, broth, potatoes, and cauliflower. Bring to boil, then lower to medium low for about 20 minutes until the potatoes are tender. 5. While that is cooking, strip the chard from the stems and chop the leaves. 6. Now add the chickpeas, coconut milk, lime juice, and chard. Simmer until ready to serve. 7. Top with cilantro and parsley and serve with rice.