#bunchbunchbunch

INGREDIENTS

cooking oil

3 red onions

5 garlic cloves

curry powder of your choice

turmeric

garam masala

coriander

250 g white asian sweet potatoes (2 medium)

1 medium sized cauliflower

2 stock cubes

1 thing of silken tofu

8 curry leaves or lemon zest

2 lemons

miso

cilantro

1 bunch scallion greens

fresh or frozen leafy cooking greens of your choice to taste

METHOD

slice onions and garlic

add the following to a large heavy bottomed pot and caramelize, adding a lil water when it gets dry

1 T cooking oil

sliced onions

pinch of baking soda

meanwhile

in a separate vessel, boil 1.5 qt water

in a little dish measure out

1 T curry powder

1 t turmeric

1 t garam masala

1 t ground coriander

wash and prepare the following (doesn’t need to be too exact

250 g white asian sweet potatoes (2 medium), cut in 1 in cubes

medium cauliflower, stem and leaves included, chunked

open and drain silken tofu package

when caramelized, add sliced garlic to the pot and stir until fragrant

add little dish of spices to pot and saute until fragrant (add a lil moisture to the pot if it’s too dry)

add the following to the pot then cover and cook 25-35 mins until potato can be easily pierced w a fork

sweet potato

cauliflower

2 stock cubes

silken tofu

1/4 c miso

zest of two lemons/8 curry leaves

meanwhile, wash, drain, and slice the following

cilantro to taste

1 bunch scallion greens

cooking greens

once vegetables are pierceable, separate vegetable chunks (amt is up to you. if you like smooth soup don’t take anything out) into a separate vessel then blend the soup using blender or immersion blender until fully blended

once blended, add in leafy greens and cover until cooked

if you removed any vegetable chunks add it back now and salt to taste

serve with

sliced cilantro

scallion greens

juice of half a lemon per serving