It’s a rare rare thing when I get the desire for soup. I’m not a soup gal, never have been. However I do love my veggies and something nice and warm. This isn’t really the traditional soup. It has a bit of a curry flair to it since it has turmeric in it. You know how good turmeric and ginger are for inflammation? Excellent!! Plus all these veggies?! Can’t go wrong. The taste is great too!
Oh and speaking of turmeric, if you use a spoon that isn’t metal or stain resistant, you will have a spoon that is orange on the bottom. Consider yourself warned!
Also, if there are some vegetables you don’t like in this, don’t add them! It’s a really flexible recipe. I’ve made it with butternut squash in, also with no cauliflower or broccoli. I’ve tossed in some lentils or quinoa or even bean sprouts. Have fun!!
My picture is after I had let the soup sit for several hours and I had it again for dinner. So the colors started meld together a lot more.
1 onion, chopped
1 red bell pepper, chopped
1 Tbs coconut oil (if you don’t have any, I’ve used olive oil in place & its fine)
1 large zucchini, diced
2 carrots, diced
2-3 cloves of minced garlic
3 celery stalks, chopped
1 cup cauliflower broken in small pieces
4 cups low sodium vegetable broth
1 cup broccoli broken in small pieces
2 cups shredded cabbage
1 cup shredded collard greens or kale
1 cup almond-coconut milk (or coconut milk beverage)
3 Tbs coconut butter
1/2 lime, juiced
2 tsp cumin powder
1 Tbs coconut aminos or soy sauce
2 tsp turmeric powder
1 inch fresh ginger, finely chopped (or 3 tsp ginger powder)
dash of cayenne pepper
1 tsp sea salt
2 green onions, finely sliced, divided in half
3 Tbs fresh mint, finely sliced (you can use fresh basil or cilantro instead)
In a medium-large pot saute onion, garlic carrot and red pepper in coconut oil.
Cook until onions become clear, then add the broth, heat to a low simmer.
Now add the zucchini, celery, and cauliflower simmer (low) until they are only slightly tender.
Next put in the almond-coconut milk or whatever nondairy milk you prefer to use, along with the coconut butter.
Now add in the broccoli, cabbage and whatever green you chose. Shortly after it’s time for the lime juice, cumin, salt, aminos, turmeric, ginger and half of the sliced green onions. Stir all together until spiced are dissolved.
Mix in well, then turn off the heat, sprinkle in cayenne pepper. If you like it hot, you can add more cayenne.
Allow to sit for 5 min. Serve and garnish green onion and mint.
Hint: If you like something to taste more like garlic, add the garlic closer to the end. The longer it cooks, the less potent the taste is. Same goes for if you are using fresh gingerroot. Sometimes I do the majority in the beginning and then add another little bit before the ending.