1 tablespoon soy sauce, adjust with the saltiness of your broth
3 cups vegetable broth (720 mL)
1 can white beans, rinsed and drained
Nutrition Info
Calories 799
Fat 59g
Carbs 92g
Fiber 12g
Sugar 15g
Protein 12g
How to Make It
1. Step
Preheat a large pot over medium heat. Add coconut oil and onion. Sauté for 2-3 minutes. Continuously stir until onion is golden.
2. Step
Add garlic, ginger, and serrano pepper and sauté for another 2-3 minutes.
3. Step
Then add carrots, potatoes and cabbage. Cook for 1-2 minutes, stirring occasionally.
4. Step
Add curry powder and soy sauce and continue to stir until veggies start to release more water, about 5 minutes.
5. Step
Add in vegetable broth. Bring to a boil, add beans, and stir. Cover and turn down to a simmer. Let simmer for 10-15 minutes, until potatoes and carrots are tender but not too soft.
6. Step
Taste and adjust flavor as needed, adding more soy sauce for salt and/or depth of flavor or more curry powder.
