This vegan dish is hearty and packed with rich flavor. The leftovers will make a healthy and delightful lunchtime treat.
2 cups adzuki beans, soaked overnight
3-inch piece kombu seaweed
2 Tbsp coconut oil
1 onion, diced
3 celery stalks, chopped
4 stalks spring garlic, chopped
2-inch piece ginger, minced
1 tsp turmeric
2 tsp curry powder
1/2 tsp mustard seed
4 cups veggie broth
1 bunch spring greens
1 can coconut milk
1 lime, juiced
1 bunch cilantro, chopped
Himalayan or sea salt and pepper, to taste
Directions: In large soup pot, saute onion and celery in coconut oil over medium heat until translucent. Add spices, garlic and ginger and cook for about 2 minutes. Next, add broth and beans to pot, bring to a boil, then simmer until beans are soft. When beans are cooked, stir in coconut milk, lime juice, greens and half the cilantro. Salt to taste if needed, then sprinkle with remaining cilantro and serve.
enjoy!
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