Ingredients
- 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
Method
Step 1
In a medium stock pot, heat the coconut oil for 30 seconds on medium heat.
Step 2
Add the cumin seeds and stir until they start to sputter. Then add the onions and cook for another minute, and then, add the tomatoes, stir and cook for a few more minutes until the tomatoes soften.
Step 3
Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning.
Step 4
Ladle the soup into 4 serving bowls and enjoy! Leftover stew can be stored in air-tight container and saved for lunch the next day.
Nutritional Information
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
