Vegetable Soup

Nothing feels more like fall than making and eating soup. When the weather gets cooler I tend to crave all things fall including homemade soup. My favourite soup to make is creamed vegetable soup. Tastes great, good for you and super easy to make.

Start with wholesome ingredients. I tend to use frozen vegetables because they were picked and frozen at the perfect time in their growing cycle.

My vegetables of choice…

• butternut squash

• onions

• carrots

• sweet potato

• cauliflower

• celery

Other ingredients…

• olive oil

• ginger powder

• thyme

• coconut cream

• chicken bouillon (veggie bouillon if making vegan)

• salt & pepper

How to begin?

First start with a large pot. I put in about two tablespoons of olive oil and placed chopped white onions. How much you put in is entirely up to how much you want to put in. I would say I do about 1/2 cup of chopped onion sautéed. To add flavour I add 1 teaspoon of ginger and 1 teaspoon of thyme.

Once that mixture is cooking for a bit then add bouillon cube and about 2 cups of water.

I chop up about three celery stocks and blend it in a cup of water to avoid any stringy pieces of celery and add to the pot.

Add your other vegetables until pot is full. Again add more or less of the vegetables you like. You really can’t go wrong.

Let it cook until all are cooked and tender then add your coconut cream and blend with an immersion blender. Add salt and pepper to taste. To add a spicy kick you can also add chilli flakes. Then enjoy!

“Good Soup”