2 cups of chopped cauliflower
1 cup of chopped zucchini
1 cup of cooked chickpeas (drained)
2 cups of sliced fresh mushrooms
1 cup of chopped broccoli
7-8 medium size Yukon potatoes
1 medium onion
1 can organic coconut milk
1 tablespoon of olive oil
1 tablespoon of garlic powder
1 tablespoon of onion powder
1 tablespoon of curry powder
1 tablespoon of ginger powder
2 teaspoon of sea salt
2 teaspoon of black pepper
1 teaspoon of turmeric
*Red pepper flakes to taste 🔥
*Organic always preferred
*Can be modified without potatoes – add 2 more cups of cauliflower with 1 cup of spinach
Pre-heat oven to 375 degrees
Wash and cut potatoes into wedges and place them in a large bowl
Put 1 tablespoon of olive oil, 1 teaspoon of sea salt, black pepper & turmeric into the bowl and mix it all ingredients with the potatoes.
Once oven is pre-heated, place the potatoes on a baking sheet and put it in the oven.
Cook for 20 minutes, until golden brown.
Remove when done, and place them aside until the soup is ready!
Heat pan on medium, use olive oil to sauté onions for several minutes.
Add all spices (remainder of salt & pepper) and slowly pour the can of coconut milk into the pan and stir.
Then add vegetables into pan, stir and cover the pot with a lid. Reduce heat to low heat, cook 15-20 minutes.
Put baked potatoes in the soup once it is cooked, then serve hot!
Serving size: 4