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Servings: 6

Weight Watcher Smart Points: 5

Preparation Time: 10 Minutes

Cooking Time: 35 Minutes

Ready In: 45 Minutes

Ingredients

  • 2 bunches baby carrots, peeled (or sub 2 medium diced carrots)
  • ¼ teaspoon cayenne pepper
  • ¼ cup cilantro leaves, roughly chopped
  • 2 tablespoons olive or coconut oil
  • 2 large cloves garlic, minced
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • ½ teaspoon ground ginger
  • 2 cups roughly chopped kale leaves
  • 2 tablespoons lemon juice
  • 1 medium parsnip, peeled and diced
  • 2 medium purple potatoes (or sub regular Yukon gold), peeled and diced
  • 1 teaspoon sea salt
  • 1 large sweet onion, diced
  • 2 medium sweet potatoes, peeled and diced
  • 3 tablespoons tomato paste
  • 1 quart vegetable stock

Instructions

  1. In a large stock pot or Dutch oven, heat the oil
  2. Sauté the onion over medium-high heat until soft, 5 minutes
  3. Add the parsnip and cook until beginning to turn golden brown, 3 more minutes
  4. Stir in the garlic, ground cumin, ginger, cinnamon, salt, cayenne, and tomato paste
  5. Cook until very fragrant, 2 minutes
  6. Fold in the sweet potatoes, purple potatoes, and carrots
  7. Cover with vegetable stock and bring to a boil
  8. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the vegetables are tender, about 20 minutes
  9. Stir in the kale and lemon juice
  10. Simmer for another 2 minutes, until the leaves are vibrant and slightly wilted
  11. Garnish with the cilantro and nuts, if using, and serve over quinoa or couscous.

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