Creamy Vegetable Soup
Soups are very popular in winter, however can be enjoyed all year round. They are a great idea when you are trying to disguise various different vegetables or just simply wanting to use up left over vegetables. This soup is dairy free and does use the addition of cashews to add a little extra protein and creaminess to it. Cashews can be omitted if allergic.
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Ingredients
- 1 head of broccoli
- 2 medium zucchinis
- 2 medium potatoes
- 1/2 cup cashews soak 2-4 hours
- 1 large onion
- 2 cloves garlic or 2 tsp minced garlic
- 1 tbsp olive or coconut oil
- 1 tsp All Purpose Seasoning or you could use an organic vegetable stock powder
- 2 cups filtered water
- 1/2 cup coconut cream
Ingredients
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Instructions
- Chop onion and crush garlic. Add oil to a medium hot saucepan followed by onion and garlic. Allow to cook for 5 minutes until onion has softened.
- Chop broccoli, zucchini and potato into smaller pieces and set aside.
- Add water and All Purpose Seasoning to saucepan and allow to simmer for a few minutes.
- Add vegetables and cover with the lid to allow vegetables to cook through (approximately 15 minutes).
- Once cooked, remove from heat.
- Add half the mixture to a blender along with the drained cashews. Blend until smooth. Add remaining mixture and blend until smooth.
- Pour back into the saucepan and add coconut cream. If need be reheat otherwise serve immediately.
Recipe Notes
Serves 2 for a light meal or 4 for a side dish.