Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
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
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.
