Category:
Soups

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

Courtesy of Mark Sisson and chef, food writer and photographer Jennifer Meier. Mark Sisson is recognized as a leading authority on low-carb and evolution-based health, fitness and nutrition.This recipe and many more can be found in the Primal Blueprint Quick and Easy Meals Cookbook at primalblueprint.com.

Super easy

1 large shallot, roughly chopped
1 cups shredded unsweetened coconut
2 garlic cloves
1 jalapeño, seeded and cut in half
2 tablespoons coconut oil
1 large cucumber or several small, peeled, seeded and sliced
1 small head of cauliflower, broken into florets
1 carrot, peeled and cut into rounds
2 cups green beans
2 tomatoes, chopped
1 teaspoons turmeric
1/2 teaspoons cumin
1 13½-oz. can coconut milk (about 1½ c.)

Vegetable-Coconut Stew Directions

In a food processor, process the shallot, shredded coconut, garlic and jalapeño for about 1 minute, until very fine.

In a deep saucepan, warm the coconut oil and add the shallot mixture. Sauté several minutes.

Add the cucumber, cauliflower, carrot, green beans, tomatoes, turmeric and cumin. Sauté 1 to 2 minutes, then add the coconut milk and bring to a rapid simmer.

Cover and cook 8 to 10 minutes, until the vegetables are cooked but still crisp.