An easy, quick and satisfying gluten-free meal to make.
6 cups vegetable broth
3-4 lbs yellow potatoes
1 can mixed vegetables
2 tsp rosemary
1 tsp chives, chopped
1 tsp cilantro
1 tsp sage
1 tsp ginger
1/2 tsp ground allspice
1/8 tsp turmeric
1/2 lb kale
1 can full-fat coconut milk
In a food processor, slice the potatoes.
Combine all the ingredients (except the kale and the coconut milk) in a large pot.
Cook on stove over medium-high heat for 30 minutes.
Add kale and coconut milk and stir to combine and wilt the kale.
Serve in bowl and enjoy.