GARLICKY CREAMY COCONUTTY DREAMY SOUP
INGREDIENTS
1 tbsp olive oil
2 tbsp vegan butter (or regular butter)
1/2 cup celery chopped
1 1/2 cup cauliflower florets
1 cup Yukon gold potatoes, diced
1 cup broccoli florets
8-10 cloves garlic, chopped
1 jalapeño, small dice
2 tbsp green onion, small dice
1/2 cup onion, small diced
1/4 cup coconut cream (or more vegan butter)
1 tsp garlic powder
1 tsp onion powder
1 tsp coriander
2 tbsp nutritional yeast
1/2 cup fresh or frozen spinach
1/2 cup peas (fresh or frozen), separated
2 cups coconut milk (or any plant based milk
Zest of 2 lemons
3 cups water or veggie broth
2 tsp sea salt
1/4 cup parsley, chopped
1/4 cup basil
2 tbsp lemon juice, garnish
PROCESS
In a large dutch oven over medium heat, add olive oil and butter. Then add celery, cauliflower, potatoes, broccoli, garlic, jalapeño, green onion, and onion, Let cook down for 6-8 minutes. Add coconut cream, garlic powder, onion powder, coriander, nutritional yeast, spinach, half of the peas (save the rest for after the soup is blended), 2 cups coconut milk (or any other plant based milk, zest of two lemons, 3 cups of water, and at least 2 tsp of salt. Let this cook for another 8-10 minutes.
You can blend this soup with a regular blender, immersion blender, or just leave as it. It’ll be delicious either way. I prefer to blend only 2-3 cups of the soup, as I love leaving it on the chunkier side for a rustic finish.
Once you blend the soup, add in the rest of the peas, chopped parsley, basil, and a few tablespoons of lemon juice. I love to garnish with more fresh herbs, basil oil, and even more lemon juice!
I know it’s a lot of ingredients, but I promise you will love it!! You can store leftovers in freezer safe containers and freeze for up to 3 months!!
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