Serves 4
Ingredients
• 2 tablespoons olive or coconut oil
• 1 head of Broccoli or Cauliflower, chopped into small florets
• 2 bell peppers, finely chopped, or a large handful of frozen petite peas
• 2 medium carrots finely diced
• 1 bunch of kale, mustard greens or Swiss chard, stemmed and finely chopped
• 4 scallions or spring onions white and green parts separated, thinly sliced
• 2 medium zucchini 3/4 pound, finely diced
• 2 medium summer squash 3/4 pound, finely diced
• 1 large tomato, finely diced
• 2 teaspoons sweet paprika
• 2 teaspoons garlic powder, or 2 Maranatha Farm Garlic Coins
• One 5.4 ounce can unsweetened coconut milk, we like the Native Forest Organic version called "Simple" (no gums added)
• 1 quart vegetable or chicken stock
• 2 teaspoons Farmhouse Seasoning Salt
• 2 tablespoons lime juice
• ¼ cup roughly chopped fresh cilantro
Method
- In a large Dutch oven or stockpot, heat the oil over medium-high heat. Add the next three ingredients, and the scallions, if using. Sauté for 7 to 10 minutes, or until starting to brown and caramelize.
- Stir in the zucchini, summer squash, and paprika. Cook for 4 minutes more, until very fragrant and starting to soften.
- Pour in the coconut milk, stock, and seasoning salt, scraping up any brown bits that may have formed on the bottom of the pan. Add the garlic powder or garlic coins. Simmer rapidly over medium-high heat for about 5 minutes, until the squash is fork tender but not too mushy.
- Remove from the heat and stir in the kale, mustard greens or swiss chard, tomato, lime juice and half the cilantro.
- With an immersion blender, puree half of the soup, making sure there are still plenty of chunks to make it chowder-like. Garnish with the remaining cilantro. Enjoy!