VVegan DFDairy Free GFGluten Free SFSugar Free PPaleo VVegetarian
Ingredients:
- 1 tablespoon coconut oil
- 1 yellow onion, diced
- 1 large carrot, chopped
- 1/2 green cabbage, chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 4 minced garlic cloves
- 3 1/2 cups diced tomatoes
- 4 cups vegetable stock
- 1 tablespoon fresh basil, chopped
- 1/2 tablespoon fresh thyme, chopped
- 1 teaspoon Himilayian pink salt
- 1/2 teaspoon black pepper
- 4 cups of kale, stemmed and chopped
- 3 tablespoon fresh parsley, chopped (for garnish)
Here's how to make this dish:
- Heat up a large pot over medium heat and add coconut oil.
- Saute in onion, carrot, cabbage and celery for 3-5 minutes or until onions are translucent.
- Add in garlic and bell pepper and cook for 1 minute.
- Top with diced tomatoes, vegetable stock and spices. Stir.
- Bring to a boil and then let simmer, uncovered over low heat for 35 minutes.
- Add in kale and cook for 5 more minutes.
- Top with fresh parsley and serve warm.






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