INGREDIENTS:
6 Broccoli florets, fresh, chopped
5 Celery stalks, peeled, chopped
2 Potatoes, peeled, chopped
1 Pepper, green, chopped
3 Garlic cloves, peeled, minced
¼ cup Coconut oil, unrefined
1 cup Almond milk
3 cups Broth, vegetable
3 tablespoons Coconut flour, raw
1 teaspoon Oregano, ground
1 teaspoon Paprika, ground
1 teaspoon Salt, Himalayan, pink
Black pepper, freshly ground, to taste
½ cup Onion, green, chopped
EQUIPMENT:
Medium saucepan; Large stockpot; Measuring cups; Kitchen knife, Vegetable peeler; Spatula; Blender;
DIRECTIONS:
Step 1:
In a medium saucepan add coconut oil and bring it to simmer over a low
heat. Add chopped onions, broccoli, potatoes, celery stalks, green
peppers, coconut flour and minced garlic.
Mix
often with a spatula and let it cook until vegetables soften and become
fragrant. Add oregano, paprika and cook for another 2-3 minutes. Cover
with a lid and set aside.
Step 2:
In a large stockpot, combine vegetable broth and almond milk. Bring it
to boil. Add vegetable mixture from the saucepan. Add salt and ground
pepper to taste. Partially cover with the lid and cook for about 20-30
minutes until vegetables are almost cooked.
Step 3: Once soup is almost cooked, transfer one-quarter of the soup into a blender. Puree the soup until smooth.
Step 4: Transfer
pureed soup back into the stockpot. Add green onions. Cook for another
3-4 minutes or until green onions soften to your liking.
Garnish with Plant-Based Sour Cream*. Serve immediately.
This soup will keep for three days in a fridge or one month in a freezer.