This is my favorite veggie cleanse staple. Just enough spice and variety to satiate your senses and definitely helps you stop feeling so bloated.
Make a batch and freeze half of it for those days that you want it but don’t have time to chop!
Ingredients:
Sauce:
- 2 cans full-fat unsweetened coconut milk
- 3 Tbsp olive oil
- 4 cloves of garlic, minced (about 4 tsp)
- 1 Tbsp onion powder
- 1 Tbsp grated, fresh ginger
- 4 Tbsp Sriracha
- 1 tsp brown sugar
- 1 Tbsp lemon juice
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground black pepper
- 1 tsp coriander
- 1 tsp nutmeg
- 1 tsp cardamom
- ½ tsp allspice
Vegetable Medley:
- 1 cup organic vegetable broth
- 2 Tbsp olive oil
- 4 shiitake mushrooms, diced
- 1 lb. carrots chopped
- 2 heads of broccoli, chopped
- 2 large zucchinis, chopped or spiralized
- 5 cups kale, deveined and chopped
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 1 Tbsp grated, fresh ginger
- 1 tsp ground cumin
- ½ tsp turmeric
- ½ tsp coriander
- 1 tsp ground black pepper
Directions:
For the sauce:
- In a saucepan, add olive oil and then sauté the garlic over medium heat until slightly brown.
- Add all the spices and sauté at low heat stirring well for about a minute or until they become fragrant.
- Add the coconut milk, lemon juice, Sriracha and brown sugar; stirring well.
- Simmer for 20 minutes, stirring often.
- Set aside.
For the vegetable medley:
- In a medium soup pot, add olive oil and heat on medium.
- Add onion, ginger, garlic, pepper, cumin, coriander and turmeric; then sauté for 1 minute.
- Add mushrooms, carrots, zucchinis, broccoli, and kale. Mix well.
- Add the vegetable broth. Cover and simmer for 20 minutes, stirring often.
- Add the previously set aside sauce and mix well. Simmer for an additional 10 minutes.
- Serve immediately.
This recipe makes about 6 servings. Often, I add Arborio rice cooked with 3 cups of organic vegetable broth to the vegetable medley to make it more filling. It also freezes very well.