Once again, I found an easy and fun way to incorporate vegetables in a smooth, tasty creamy soup without milk. It takes a little prep and when finished you can eat hot or cold, serve with home made crackers or with a light salad on the side!
Green Yum Yum Soup
1/2 zucchini
2-4 green collard green leaves, washed
1 garlic clove, chopped
1 tsp of garlic powder, dried oregano and basil, sea salt
1 packet of coconut milk
2/3 cups of water (check your consistency while mixing)
1 small potato boiled
1/4 cup of chicken or veggie broth
1 small onion, chopped
Instructions
- Wash all vegetables and set aside.
- Boil potato for ten minutes, then add to the blender or food processor.
- Chop green collard leaves, garlic clove, zucchini and onion. Use spiralizer to garnish a little bit of the zucchini for top of the soup.
- Add everything to the blender/food processor and mix well for a few minutes.
- Add water gradually until you get the thickness you desire.
- Pour contents into a pot and cook for an additional 5-7 minutes.
- Serve and enjoy!
(c) 2013 by Pam Osbey
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