Ingredients
1 medium onion, chopped
2 celery stalks, chopped
1 tbsp coconut oil
2-3 tbsp curry powder
6 cups free range chicken broth (can use veggie too)
1 can organic coconut milk
1 1/2 cups green lentils, washed
1 small butternut squash--roasted
1 small acorn squash--roasted
1 head of kale or collards torn into bite sized pieces, stems chopped
2 cups purple cabbage, chopped
Himalayan salt and pepper to taste
Description
Foodista
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