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
Course:
Servings
4
Ingredients
Soup
- 2 1/2 cups 600.00 ml vegetable broth
- 1/2 sweet onion medium
- 6 stalks celery chopped
- 1 carrot chopped into about 1/3 cup
- 1 sweet potato baked
- 1 cloves garlic peeled
- 1/8 tsp 0.62 ml ground black pepper
- 1/2 tsp 2.46 ml sea salt
- 1/4 cup 60.00 ml full fat coconut milk
- nutmeg to taste
- cinnamon to taste
Soup Sprinkles (your choice!)
- pumpkin seeds
- hemp seeds
- sunflower seeds
- unsweetened coconut flakes
- sweet potato chips
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.
