Recipe – “Curried” Vegetable Soup
1 medium onion, chopped
3 cloves garlic, minced
2 Tbsp. olive oil
1 can coconut milk
6 cups water
2 tsp. ground cumin
1 tsp. anise seed, ground or whole
1 tsp. ground ginger
1 tsp. coriander
1 Tbsp. onion powder
½ tsp. garlic powder
1 tsp. turmeric
¼ tsp. cayenne (or to taste)
2 Tbsp nutritional yeast flakes
2 tsp. salt
6 cups Californis Blend Frozen Vegetables, or other vegetables of choice
Directions: Sauté onion and garlic in olive oil until lightly browned. Add remaining ingredients and cook until vegetables are slightly tender, but still bright in color. Serve “as is” or over cooked brown rice or noodles.