3 teaspoons vegetable oil
1 large onion, diced
1 (16 ounce) can canned whole kernel corn, drained
1 cup finely chopped celery
1 cup finely chopped onion
4 cups chicken broth
1 medium head cabbage, shredded
1 medium head cabbage, shredded
1 medium head broccoli, shredded
1 medium head carrots, sliced
1 medium head cauliflower, chopped
3 cups chicken bouillon
1 1/2 cups frozen mixed vegetables
3 (10 ounce) cans coconut cream
1 medium onion, chopped
1 tablespoon dried oregano
1 cup dried rosemary
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In the stockpot, heat oil over medium heat. Saute onion and celery in oil for about 2 minutes, stirring frequently. Add chicken broth, reduce heat to low and add chili powder mix. Reduce heat to low, cover and simmer for about 10 minutes, stirring occasionally. Add cabbage, broth, celery and onion; simmer for 10 to 12 minutes, stirring occasionally. Add carrots, cauliflower, broccoli, cauliflower, chicken bouillon, mixed vegetables and coconut cream. Season with oregano, rosemary, salt, pepper. Cover and simmer for 10 minutes. Stir in coconut cream and pour over chicken and vegetable mixture.
Heat oil in a saucepan over medium heat. Stir in coconut cream and stir briefly. Return saucepan to medium heat and heat, stirring constantly, for 3 to 4 minutes, stirring occasionally. Cook over medium heat, stirring occasionally, for about 1 minute, stirring occasionally.
⭐ ⭐ ⭐ ⭐ ⭐