Veggie Coconut Soup
Ingredients
- 1 large onion
- 2 garlic cloves, minced
- 3 large carrots
- 4 cups pumpkin or butternut squash, peeled and cubed (not puréed), seeds removed
- 1 small kohlrabi, peeled (optional)
- 4 cups of water + 1 tbsp vegetable broth paste (or 4 cups of vegetable broth)
- sea salt to taste
- 1 leek, white part only
- 1 orange or red bell pepper, seeds removed
- 1 can of full fat coconut milk (400mL)
- toppings: olive oil drizzle, freshly ground pepper, chopped fresh parsley
Preparation
Chop the veggies and add them to a pot with the water
Bring to a boil, then reduce heat to medium and let everything cook for 30 minutes
Add the vegetable broth paste and coconut milk and mix
Blend in a high-speed blender until smooth, then add sea salt to taste
Serve with the toppings of your choice (i used steamed kale, cooked kidney beans, chopped parsley, ground pepper and toasted pecans) and enjoy!
