MOM'S SUPER-POWERED VEGETABLE SOUP
My mom devised this super-sized, hearty soup that's both healthy and flavorful, thanks to two pretty genius additions: pumpkin puree and coconut milk. It tastes way better than any veggie soup based on stock alone, and you can personalize it a million different ways with any vegetables and grains or beans you have on hand. I like to top it with hot sauce and crumbled corn tortilla chips for a little crunch.
Provided by Amanda Gryphon
Categories Vegetable
Time 1h
Yield 10 qts
Number Of Ingredients 18
Steps:
- In a large stock pot, saute onion, celery, carrot and garlic in coconut oil over medium heat until soft.
- Add vegetable stock, cabbage and salt and pepper, bring to a boil, then reduce heat and simmer about 15 minutes.
- Add any other vegetables you wish at this point, like broccoli, cauliflower, mushrooms (or turnips, potatoes, etc). Then add the pumpkin puree, bay leaves and thyme. Simmer around 20 minutes.
- Then add the beans (or lentils, rice or quinoa if you prefer) and the can of coconut milk and simmer another 15 minutes or until vegetables are tender. Season with more salt and pepper to taste.
- Top with hot sauce and crumbled tortilla chips if you like!
Nutrition Facts : Calories 248.6, Fat 11.3, SaturatedFat 9.4, Sodium 421.5, Carbohydrate 31.1, Fiber 8.8, Sugar 6.4, Protein 10.5
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