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Kale & Cauliflower Vegan Stew

Print Recipe
Course Soups, Chilis & Stews
Servings 6 servings

Ingredients
  

  • coconut oil enough to coat the pot
  • 4 cloves garlic minced
  • 1 onion chopped
  • 1 pinch coarse salt
  • 1 bunch kale shredded
  • 1 head of cauliflower chopped into bite-size pieces
  • 2 cups prepared cannellini beans omit for low carb version
  • 1 can Muir Glen diced tomatoes 28 oz can
  • 2 quarts vegetable broth
  • vinegar or lemon juice, up to 2 teaspoons
  • salt and pepper to taste

Instructions
 

  • Place oil in a soup pot over medium-high heat. When heated, add the onions and garlic, and sprinkle a little salt on them to help them sweat. Sauté until slightly golden brown.Add the remaining ingredients and simmer covered for 15 mins or until the vegetables are soft. You can add some water if you need more liquid. Adjust flavoring to taste with a light splash of vinegar or citrus, plus pepper to taste. It may not need more salt depending on the broth used.  (Recipe♦503)