Kale & Cauliflower Vegan Stew


coconut oil (enough to coat the pot)
4 cloves
garlic (minced)
onion (chopped)
1 pinch
coarse salt
1 bunch
kale (shredded)
head of cauliflower (chopped into bite-size pieces)
2 cups
prepared cannellini beans (omit for low carb version)
1 can
Muir Glen diced tomatoes (28 oz can)
2 quarts
vegetable broth
vinegar (or lemon juice, up to 2 teaspoons)
salt and pepper (to taste)


Place oil in a soup pot over medium-high heat. When heated, add the onions and garlic, and sprinkle a little salt on them to help them sweat. Sauté until slightly golden brown.

Add the remaining ingredients and simmer covered for 15 mins or until the vegetables are soft. You can add some water if you need more liquid. Adjust flavoring to taste with a light splash of vinegar or citrus, plus pepper to taste. It may not need more salt depending on the broth used.  (Recipe♦503)