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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
  

  • 1 inch ginger finely diced
  • 4 cloves garlic crushed and finely diced
  • 1 small pumpkin diced
  • 4 onions finely chopped
  • 4 red bell peppers diced
  • 4 corn cobs kernels cut off
  • 4 eggplants sliced and diced
  • 2 sweet potatoes (peeled sliced, and diced)
  • 1 lb leafy greens (such as bok choy spinach, or amaranth)
  • 1 bundle of long beans chopped
  • 4 tbsp coconut oil
  • 2 stock cubes chicken
  • 6 cups coconut milk
  • 10 cups water
  • 1+ tsp curry powder to taste

How to make it
 

  1. Heat the coconut oil in a large pot. Sauté the onions, garlic, and ginger until soft and fragrant.
  2. Add the pumpkin, corn, eggplant, long beans, bell peppers, and sweet potatoes. Stir and cook for a few minutes.
  3. Pour in the water and simmer for 15–20 minutes, until the vegetables are tender.
  4. Add the chopped leafy greens and stir well.
  5. Pour in the coconut milk and cook for another 5–10 minutes.
  6. Add curry powder a little at a time. Taste as you go and add more if you like a stronger flavor.
  7. Serve warm and enjoy with rice or flatbread.