| 19 | 40 | 2053 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 20 min | 1 |
| 2 cup | Green cabbage (medium) |
| 2 medium | Carrots (large) |
| 1 medium | Yellow onion (large, diced small) |
| 1 medium pepper(s) | Red bell pepper |
| 1 head | Broccoli (chopped) |
| 12 clove(s) | Garlic |
| 6 cup | Water |
| 1 cup | Coconut cream |
| 369 gm | Coconut milk, canned (liquid expressed from grated meat and water) (1 full can) |
| 2 tbsp | Cornstarch |
| 2 tbsp | Turmeric, powder |
| 1 tbsp | Garlic (, fresh (or 1 tsp. garlic powder)) |
| 1 tbsp | Onion powder |
| 1 tsp | Ginger root (fresh (or 1/4 tsp. ginger powder)) |
| 2 tsp | Salt |
| 1 tsp | Cayenne pepper |
| 1/2 tsp | Cinnamon |
| 1/2 tsp | Cumin |
| 1/2 tsp | Black pepper (* chopped small) |
1. Wash fresh veggies to remove any debris.
2. Slice carrots into thin rounds. Dice onions, bell pepper, and garlic into small pieces. Chop broccoli and cabbage into bite-sized chunks.
3. Add onion, pepper, and carrots to pot with a couple spoons of coconut cream and sauté on medium heat until they begin to release their aromas.
4. Add spices and remainder of ingredients to pot and bring to a low simmer.
5. Cover pot and allow soup to simmer on medium/low heat for 10–15 minutes or until veggies are tender, but not overdone.
6. Remove pot from heat before broccoli loses its vibrant green color.
7. Serve immediately. Share with loved ones. Enjoy!
| Grain | 0.8 |
| Vegetables | 9.6 |
