Dairy-Free Creamy Vegetable Soup
February 15th, 2013
Dairy-Free Creamy Vegetable Soup
I felt that it was time to expand my soup-making repertoire, so I came up with this Dairy-Free Creamy Vegetable Soup! It’s a great Paleo/legume-free variation of split pea soup. To add some crunch and flavor, I topped it with some “soup sprinkles.” I put my suggestions in the recipe, but you can add or omit whatever you like!
Dairy-Free Creamy Vegetable Soup
Ingredients
- Soup
- 2 1/2 cups gluten-free, yeast-free vegetable broth
- 1/2 medium sweet onion
- 3 cups chopped celery
- 1/3 cup chopped carrots
- 1 medium sweet potato baked
- 1 clove garlic peeled
- 1/8 tsp ground black pepper
- 1/2 tsp sea salt
- 1/4 cup full fat coconut milk
- cinnamon and nutmeg to taste
- Soup Sprinkles (your choice!)
- pumpkin seeds
- hemp seeds
- sunflower seeds
- unsweetened coconut flakes
- sweet potato chips
Servings:
Units:
Instructions
- Place broth, onion, celery, carrots, baked sweet potato, and garlic in high speed blender.
- Blend for about 5 minutes, then add spices.
- Blend for another 1-2 minutes. Add coconut milk and blend for a final 10 seconds.
- Serve hot. If the soup has not reached a desired temperature from the blender, transfer to saucepan and heat over medium heat. Sprinkle with toppings of your choice.
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