INGREDIENTS:
1 ½ tablespoons olive oil
1 medium yellow onion , diced
1 pound ground beef or turkey
3 cups broth , chicken, beef, or vegetable
3 medium russet potatoes , diced
2 cups fresh pumpkin (cooked and pureed)
1 15-oz can white beans , drained and rinsed
4 cups curly kale , stems removed and torn into bite-sized pieces
⅔ cup full fat coconut milk
Spices:
4 medium bay leaves
2 tablespoons dried basil
¼ teaspoon black pepper
½ teaspoon salt
INSTRUCTIONS:
Onion: Add olive oil and onion to a large pot on medium-high heat. Saute for about 5 minutes, stirring on occasion, until the onions are soft and begin to caramelize.
Meat: Add the ground meat to the pot and cook until browned, stirring on occasion (5-7 minutes). See 'Substitutions' below for a vegan version.
Soup it up: Add all other ingredients to the pot except kale and coconut milk.
Simmer: Stir the ingredients together. Heat to a simmer and cook, stirring on occasion, until the potatoes are soft (about 15 minutes).
Finish: Then add kale and ⅔ cup coconut milk. Bring to a simmer again and it's done! Serve warm and enjoy.
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