Vegan Purple Veggie Soup
Ingredients
- 1/2 red onion, chopped
- 2 small purple yams, chopped
- 3 garlic cloves, minced
- 1 small head purple cauliflower, chopped
- 1/2 small purple cabbage, chopped
- handful of fresh sage
- handful of lemon thyme
- 1/2 tsp salt and pepper
- 1 tsp Herbes de Provence
- 1/2 tsp paprika
- 6 C vegetable broth
- 1 can full fat coconut milk
- 2 lemons, juiced
- 1 TBSP agave
Preparation
Heat 1 tsp coconut oil in a dutch oven over medium low heat. Add in onion and yams and sauté for 5 minutes. Add in garlic, cauliflower, and cabbage and sauté for another 3-4 minutes.
Sprinkle in fresh herbs and spices. Stir to coat and pour in broth. Bring to a boil. Reduce heat and let simmer for 15 minutes.
Puree using an immersion blender or blender. Add in coconut milk, lime juice, and agave. Season to taste!
Serve garnished with crunchy chickpeas, hemp seeds, and fresh dill or herbs of choice. Also delicious garnished with kernels of sweet corn.
