Vegan & Paleo Veggie-Powered Soup
Equipment
- Blender or Immersion Blender
Ingredients
- 1 onion, sweet or white
- 2 garlic cloves
- 2 tbsp extra virgin olive oil or avocado oil
- 4 cups broth, chicken or veggie (check for compliant ingredients, as needed)
- 2 cups broccoli florets, overflowing
- 1 zucchini
- 1 16 oz bag frozen peas
- 1 cup fresh spinach, packed
- ½ cup nutritional yeast (check for compliant ingredients, as needed)
- salt & pepper, to taste
- 1 cup full fat coconut milk (check for compliant ingredients, as needed)
Instructions
- Sauté sliced onion and garlic cloves in olive oil or avocado oil in a pot over medium heat until fragrant.
- Add broccoli florets, zucchini rounds and broth to the pot. Simmer covered until the broccoli is soft, which should be about 10-15 minutes.
- Add in spinach, peas, salt, pepper and nutritional yeast. Stir then simmer for 2-3 minutes.
- Add all of the contents to a blender (you'll likely need to do this in two batches) and blend until smooth. You can also leave everything in the pot and blend with an immersion blender, but the consistency might not be as smooth.
- Add the soup back to the pot and stir in the coconut milk.
- Top with a drizzle of coconut milk or olive oil as well as salt, pepper and fresh herbs (if you’d like).