Easy Vegetable Soup

Easy vegetable soup–don’t overthink it!

If I had read this recipe before throwing together the ingredients from the fridge, I don’t think I would ever try it. Where’s the chicken broth? Isn’t water soup a little… depressing? Not hearty enough? Wrong-o, little brain of mine. This soup is pure delight. And spoiler, you can totally add in chicken stock or broth! In fact, there are SO many additions you can put in this soup. Don’t have broccoli? Use Brussels sprouts. Don’t have a sweet potato? Use some white potatoes! The world is your oyster and following this format is for you to explore, try out and come to YOUR favorite flavor combinations.

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Easy Vegetable Soup

This easy vegetable soup is your next weeknight dinner go to! Get a big hit of micronutrients from all the veggies and feel satisfied from the whole food fats from the coconut milk.

Course Soup

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 people

Ingredients

• 1 head broccoli broken into florets
• 1 large sweet potato peeled and cubed
• 1 medium onion peeled and roughly chopped
• 1 celery stick chopped
• 1 carrot chopped
• 1 garlic clove peeled
• 1 tablespoon herb s of your choice (thyme, rosemary, basil, etc.)
• 1 teaspoon sea salt
• 1 teaspoon paprika
• 2 quarts water or yes indeed, chicken stock or vegetable stock
• 1 cup coconut milk optional

Instructions

1. In a large stock pot, combine all ingredients except the optional coconut milk.
2. Bring soup up to a boil over high heat, then reduce to low heat and cook for 30 minutes.
3. Add the coconut milk.
4. Puree until smooth in a blender (slightly cooled, please. Third degree burns are so declasse) or with an immersion blender.
5. Taste and adjust seasonings as needed.

Recipe Notes

Use chicken stock in place of or as part of the water called for in this recipe.

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