2Add diced carrots, celery and onion, sautee on medium low until soft.
3Add 3 tbsp minced garlic and spices, sautee for a few more minutes.
4Add in 5 cups vegetable broth and 4 cups diced potatoes, bring to a boil then simmer with lid on until potatoes are fork tender.
5Add 1 can full fat coconut milk and 2 cups of diced kale that has been massaged in oil. Cook for a few more minutes until kale is tender with the lid on.
Ingredients
oil
2 large carrot, diced
3 celery stalk, diced
1 onion, diced
4 cup potato, diced
3 tbsp garlic, minced
5 cup vegetable broth
1 can full fat coconut milk
2 cup kale, diced, massaged in oil
2 tbsp italian seasoning
1 tbsp garlic salt
2 tsp onion powder
1 tsp garlic powder
1/2 tsp black pepper
1/4 tsp crushed red pepper
Equipment
pot
Tips
For a more authentic medieval-style dish, you could use turnips and oats instead of potatoes and coconut milk.