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Ginger and Turmeric coconut broth with creamy potatoes, fresh spring red radishes, red kale and carrots, with long grain brown rice and creamy white beans in a healing, one-pot soup.
The Veggies: Red Kale, Red Radish [Vanguarden Farm, Dover, MA]; Potatoes; Carrot; Garlic [Heart Beet Farm, Berkley, MA]
Protein: Otebo Beans [Baer’s Best Beans, S. Berwick, ME]<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