Simple Veggie Soup

March 24, 2018 Leave a comment

Simple Veggie Soup
Rate this recipe
Category: main, side
Cuisine: American

Originally posted by me in MyWholeFoodsLife Facebook group on January 21, 2015

Originally posted by me on my original food blog (drummingupabettermeal) in June 2015.

Ingredients
2 hours, 5 minutes
5
447.08 kcal
  • 1 fennel bulb (save stalks to make a future veggie stock)
  • 4 med-large leeks (save leaves to make a future stock)
  • 4-5 large carrots
  • 5 celery stalks
  • 1 quart coconut milk
Instructions
Prep
5 minutes
Cook
2 hours
Ready in
2 hours, 5 minutes
  1. Clean and roughly chop veggies.
  2. Put in pot and cover with water.
  3. Med-boil for an hour with cumin seeds, celery salt, dill, black pepper, and turmeric.
  4. Immersion blend result should be really thick depending on how much water.
  5. Remove 1/2 pot for later soup.
  6. Add 1/2 quart of coconut milk to what's left in pot. and simmer for 30 minutes.
Notes

Note:
Repeat last step with the 1/2 pot you took out to make the second batch 1/2 way through the week.

I prefer storing prior to adding coconut milk unless you consume within a couple days. Preference I think, you could probably make the whole thing at once.

This should serve one person for a week at least one meal a day if you make both batches.

Nutrition information
Serving Size:1
Calories per serving:447.08 kcal
Fat per serving:39.1 g
Saturated fat per serving:34.31 g
Carbs per serving:25.97 g
Protein per serving:6.18 g
Fiber per serving:5.19 g
Sugar per serving:8.22 g
Sodium per serving:138.79 mg
Nutrition label for Simple Veggie Soup
Recipe Management Powered by Zip Recipes Plugin