1 large zucchini, julienned (with spiralizer or serrated peeler)
1 cup of small broccoli florets
1/2 cup shredded red cabbage
2 large carrots, peeled and julienned (with spiralizer or serrated peeler)
1 jewel yam, peeled and julienned (with spiralizer or serrated peeler)
1 can of coconut milk
2 tablespoons of tamari sauce
1 garlic clove, minced
1/2 yellow onion, minced
1 teaspoon of freshly grated ginger
1/2 teaspoon of tumeric
1 tablespoon of coconut oil
Sea salt and cayenne pepper to taste
Garnish: Cilantro leaves, sesame seeds
Heat dutch oven or heavy-bottomed pot. When hot, add coconut oil. Then add garlic, ginger and onions and saute until soft. Add broccoli, carrots, yam and cabbage. Add tamari, tumeric, cayenne pepper and enough water so the veggies don’t burn while they saute (but not enough to boil them), about 1/4 cup. Lower heat to medium and let cook until broccoli is cooked but al dente. Then add full can of coconut milk. Let simmer on low while stirring so the contents become a creamy, soupy-like texture. Let reduce to about half, about 5-10 minutes, so it’s a thicker, sauce-like texture. Add juice of one lime. Season with salt to taste.
In soup bowls, place zucchini “noodles”. Ladle coconut sauce on top and garnish with cilantro and/or sesame seeds. Enjoy!