This plant-based meal is hearty and healthy. The mix of cauliflower, potatoes, and carrots provides a wide variety of nutrients while the array of spices gives abundant flavor and beneficial antioxidants.
DIRECTIONS:
In a large soup pot heat olive oil on medium. Then add chopped onion and garlic. Sauté until onions are fragrant and translucent. Add carrots, potatoes, cauliflower, and water to the pot then heat on medium-low for ten minutes while the pot is covered. Add the spices, coconut milk, and garbanzo beans. Stir until contents are evenly distributed. Return to a boil then reduce heat and simmer. Let vegetables stew for 15 minutes covered, stirring occasionally. When the root vegetables are tender add the chopped spinach and stir to wilt the leaves. Serve warm in a soup bowl. This stew goes great with a side of rice or pita bread.
