Categories: cooked, soup

Ingredients

• 3 cups light tasting vegetable broth
• 4 cloves garlic, chopped
• 1 large yam or sweet potato, peeled, diced
• 1 yellow bell pepper, seeded, cored, diced
• 2 Granny Smith apples, peeled, cored, diced
• 1/2 cup chopped roasted green chiles- mild or hot, to taste
• 1 14-oz. can Muir Glen Fire Roasted Diced Tomatoes
• 1 15-oz. can chick peas, rinsed, drained
• 1 lime, juiced
• 1 tablespoon Thai Kitchen curry paste (red or green), or to taste
• A pinch cinnamon and cumin
• Sea salt and pepper, to taste
• Add just before serving:
• 1 14-oz. can coconut milk
• 1-2 tablespoons chopped fresh cilantro or mint
• 1 cup packed baby greens
• Hot red pepper flakes, to taste, if desired

Directions

1. Combine all of the ingredients in a slow cooker and cook according to the manufacturer’s instructions for your make and model and personal time frame.

2. Or if you’re in a more hands-on mood, do it the old fashioned way. Throw everything in a pot and cook, covered, over medium heat until the vegetables are tender, about thirty minutes.

3. Stir in the coconut milk, cilantro or mint, baby greens and hot red pepper flakes. Heat through briefly until the greens soften, and serve.

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