Ingredients
2 onions, finely diced
4 cloves garlic, minced
3 carrots, diced
3 parsnips, diced
2 cups unsweetened soy, hemp or almond milk
1 head cauliflower, cut into small florets
2 cups sliced mushrooms
1 tablespoon curry powder
1 teaspoon turmeric
1 teaspoon cumin
1 pound kale, tough stems removed, leaves chopped
1 cup frozen green peas, thawed
2 cups cooked chickpeas or canned, no salt added or low sodium, drained
1/2 cup raw cashews, chopped
Preparation
In a large stock pot over medium heat, water saute onions, garlic, carrots and parsnips until onions are translucent (about 5 minutes).
Stir in soy milk, cauliflower, mushrooms, curry powder, turmeric, and cumin and cook for 10 minutes, covered, over medium low heat.
Stir in kale, green peas, and chick peas and continue to cook, covered for another 15 minutes or until vegetables are tender.
Top each serving with chopped cashews.
