1/2 cup wild rice
1/4 cup split peas
1 1/2 cup pumpkin, cubed
1 cup purple cabbage, shredded
1/2 zucchini, diced
4 cups water
1/2 cup coconut milk
4 bay leaves
6 sprigs thyme
2 cubes vegetable bouillon
2 tbsp coconut aminos
1 tbsp Italian seasoning
1.5 tsp ginger
1.5 tsp cumin
1.5 tsp coriander
1.5 tsp turmeric
Pinch of salt
Pepper to taste
Rinse wild rice and split peas and add to pot along with 3 cups of water
Bring to boil, stir, cover with lid, reduce heat to simmer, and cook about 40 minutes or until wild rice and split peas are soft
Add pumpkin to pot along with remaining cup of water, coconut milk, bay leaves, and thyme
Cook approximately 15 minutes or until pumpkin is semi-soft
Add cabbage, zucchini, vegetable bouillon, coconut aminos, and remaining spices
Cook on medium low heat until flavors are combined and vegetables are soft. Adjust liquid and spices as necessary