Savory Bean and Spinach Soup Recipe

Ingredients

3 glasses cauliflower florets

1 15-ounce can chickpeas, flushed and emptied

1 glass detached pack solidified cut green beans

1 mug cut carrots

1/2 mug hacked onion

1 14-ounce can vegetable stock

2-3 teaspoons curry powder

1 14-ounce can light coconut milk

1/4 mug destroyed new basil clears out

Cooked tan rice (discretionary)

Directions

1. In a 3-1/2- or 4-quart moderate cooker, join cauliflower, chickpeas, green beans, carrots, and onion. Mix in stock and curry powder.

2. Cover and cook on low-high temperature setting for 5 to 6 hours or on high-hotness setting for 2 1/2 to 3 hours.

3. Mix in coconut drain and destroyed basil clears out. Spoon rice, if utilizing, into bowls, and scoop curry preposterous.