It tastes meaty, buttery, and creamy. Need I go on? I CAN'T STOP EATING IT!
You won’t believe it’s healthy, gluten free, low carb, and vegan (but NOT fat free).
I made this with whatever I had in my fridge & pantry, and I made it up as I went along.
Soup doesn't need to be an exact science, so my directions and measurements are intentionally vague.
STEP 1: IN LARGE POT, SAUTE TILL ONIONS ARE SOFT
1-2 Tbsp Olive oil
1-2 onions, chopped
3-4 garlic cloves, pressed or minced
4 carrots, chopped
2 turnips, chopped
2-3 tomatoes, chopped
1-2 tsp dried dill
1-2 tsp garlic powder
1-2 tsp onion powder
1/4-1/2 tsp cayenne powder
STEP 2: ADD TO SAUTE AND BRING TO BOIL, THEN SIMMER
6-8 cups of water
STEP 3: IN A MEDIUM SAUCE PAN, JUST COVER WITH WATER, BOIL, COVER & SIMMER TILL VERY SOFT, THEN PUREE
1-2 zucchini or yellow squash, chunked
1 head of cauliflower, no leaves, chunked
STEP 4: ADD TO SOUP ALONG WITH PUREE
2 bunches of kale, torn - leaves only, soaked and rinsed well
5-7 fresh parsley stems, leaves only
1 can Coconut Milk, unsweetened
Salt, to taste
STEP 5: IN A SMALL SKILLET, MAKE A MED-LIGHT RUE, STIR 2TBSP OF BROTH INTO RUE, THEN ADD TO SOUP
2 Tbsp rice flour, or whichever kind you use
1-2 Tbsp Olive oil
