Seriously – no fail, super simple method for the creamiest soup ever! You can try it out with a whole variety of different vegetable combinations. My favourites are; yam and cauliflower together, or plain squash of any type.
Ingredients
– 1 Tbsp coconut oil
– 1 medium white onion
– 1 clove garlic
– 1 inch piece ginger
– 1/2 tsp. of the following spices; curry powder, cumin, turmeric, sea salt (plus more to taste)
– 1/4 tsp of the following spices; chilli powder, black pepper (any of your other favourite flavours)
– Approx. 4- 5 cups chopped veggies of choice (squash, yams, cauliflower, potatoes, carrots broccoli, etc.)
– 4-6 cups water or veggie broth plus more for thinning while blending
Instructions
– Heat 1 tbsp of coconut oil in a large soup pan
– Add 1 finely chopped onion, 1 clove of garlic (minced) and a 1 inch piece of ginger (skin on, and minced)
– Once onions begin to lightly brown, add spices
– Add 4 cups of water or broth to the soup pan to begin with. Keep on high until the broth/ water comes to a boil. Add more water if needed. You want your veggies to be just submersed below the liquid. You can always add more as you begin blending to ensure your soup isn’t too watery for your liking
– Next add the cut up veg you have chosen.
*NOTE: if you want a little more flavour in your soup, drizzle veggies in oil and pre roast in the oven until tender and then add them to the pot (once boiling)
– Once pot comes to a steady boil, reduce heat to minimum and let simmer until the veggies are nice and tender (test by poking with a fork). Once complete, remove from heat and let cool enough to blend. If you have pre-roasted the veggies in the oven, you only need to let simmer for 2-3 minutes
– Place soup in blender and mix until smooth and creamy (do this in a few small batches). Feel free to add more water depending on how thick you want your soup to be. BE CAREFUL to ensure the soup is not too hot to blend! It can be dangerous if it is not cooled down enough before you put it in your blender (I know this from experience)
– Reheat soup on stove top if needed
– Optional: add a few handfuls of fresh spinach or arugula to get in some extra greens (or enjoy them on the side)
– Serve into bowls and top with sea salt, cracked pepper, and a fresh herb of choice (I like dill, parsley, or cilantro). In this photo I also added a dollop of local goat yogurt and had it with a side of sourdough bread for some extra goodness!