January 17, 2018

Suits all phases – Serves 4


2 Tbsp coconut oil
1 tsp cumin seeds
1 medium onion, finely chopped
3 ripe tomatoes, finely chopped
1 medium head cauliflower, cut into bite-size florets
1 jalapeno, seeded, chopped
1 cup chopped kale
2 tsp ginger paste
1 Tbsp cumin powder
1 Tbsp coriander powder
1 tsp turmeric powder
1 can coconut milk
1 tsp sea salt
2 Tbsp chopped coriander


  1. In a medium stock pot, heat the coconut oil for 30 seconds on medium heat. Add the cumin seeds and stir until they start to sputter.
  2. Add the onions and cook for another minute, and then add the tomatoes. Stir and cook for a few more minutes until the tomatoes soften.
  3. Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning.
  4. Ladle the soup into 4 serving bowls.


  • Leftover stew can be stored in air-tight container and saved for lunch the next day.
  • Add some cooked and shredded chicken for protein, or fish as shown in the picture.
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