Garden Rainbow Vegetable Soup
This colourful soup is full of fresh vegetables from the garden. It's perfect for sharing with your class or family — and it smells amazing while cooking!
Ingredients
How to make it
- Heat the coconut oil in a large pot. Sauté the onions, garlic, and ginger until soft and fragrant.
- Add the pumpkin, corn, eggplant, long beans, bell peppers, and sweet potatoes. Stir and cook for a few minutes.
- Pour in the water and simmer for 15–20 minutes, until the vegetables are tender.
- Add the chopped leafy greens and stir well.
- Pour in the coconut milk and cook for another 5–10 minutes.
- Add curry powder a little at a time. Taste as you go and add more if you like a stronger flavor.
- Serve warm and enjoy with rice or flatbread.
