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

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

Instructions

  1. Place broth, onion, celery, carrots, baked sweet potato, and garlic in high speed blender.
  2. Blend for about 5 minutes, then add spices.
  3. Blend for another 1-2 minutes. Add coconut milk and blend for a final 10 seconds.
  4. 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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