Ingredients:
- 1 medium sized onion diced
- 7-8 medium sized potatoes peeled and diced
- 3-4 garlic cloves minced
- 1 cup of broccoli diced
- 3 carrots peeled and diced
- 2 tbsp. olive oil
- 1 12oz can of full fat coconut milk
- 4 cups of vegetable broth
- 2 tbsp. of nutritional yeast
- 1 tbsp. basil
- 1 tbsp. oregano
- 1/4 tsp of nutmeg
- pepper to taste
Directions:
- Warm the olive oil in a large soup pot over medium heat. Once the oil is simmering, add the chopped onion and garlic and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 5-6 minutes,
- Add the carrots, potatoes, vegetable broth, and broccoli. Cover and cook for 15 minutes or until the potato's are tender.
- Add the coconut milk and stir.
- Add the nutritional yeast, basil, oregano, nutmeg, and pepper to taste.
- Cook until fragrant while stirring every 5-10 minutes. Once mixture has come to a boil place on simmer. Allow the soup to simmer for 10+ minutes. Diane always say's the longer the soup simmers, the better it tastes!
- Mash the soup with a potato masher to desired consistency. We like our soup a little chunky! You can also add the mixture to a high speed blender or food processor if you prefer a smoother texter.
- When the flavor is just right, remove the pot from heat.
- Serve & Enjoy!
Tips & Tricks:
Have the kids join in on the fun! We honestly hate peeling vegetables! We always put it on the honey do list when the gentlemen in our lives ask us, "Do you need any help?". Next time they ask or even if they don't have them peel the potatoes and the carrots! The kids actually love doing this and learning how the kitchen gadgets work.
Feel free to add different types of vegetables to really spice it up! We love using a bag of frozen vegetables when we are short on time. It makes the soup quick, and easy. That way you don't have to chop 4 different types of vegetables.
Remember, if you can't get it fresh, frozen is just as good. Go for what is on sale and in season. We love making this on Sunday and having it for the whole week. This makes dinner/lunch easy, quick, and healthy during the week. Soups are fantastic for those days you have so much to get done and cooking isn't really something you have time for.
Vegan toppings:
- Go Veggie Mozzarella shreds
- Vegan Croutons
- McCormick Bacon bits
Did you try this recipe?
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Drop us a comment/question and let us know! At FIT2AT we truly care.
As always, stay well.
Love,
Diane & Stevie
