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Ginger and Turmeric coconut broth with creamy potatoes, beautiful, fresh red kale and carrots, with long grain brown rice and creamy white beans in a healing, one-pot soup.
The Veggies: Red Kale, Potatoes [Brookford Farm, Canterbury, NH]; Carrot [Lost River Farm, Natick, MA]; Garlic [Heart Beet Farm, Berkley, MA]
Protein: Cannelini Beans [Schiltz Farm, NY]<br /><br />
Spice: Cinnamon, Tellicherry peppercorn, coconut milk, turmeric<br /><br />
Vegan<br /><br />
Gluten-Free<br /><br />
Cook Time: 30 min<br /><br />
Tools: Pot, stovetop