Chrisie developed this delicious soup for Holly, who can’y eat gluten of dairy. You can make it just as easily with gluten and dairy if you’d prefer. Also, we like chunky veg but this soup will puree nicely.
2 tablespoons of vegan butter or butter
1 medium onion
4 carrots, peeled and diced
8 cloves of garlic, minced
3 celery stalks peeled and chopped
½ cup all purpose flour or gluten-free 1-1 Flour
6-8 medium potatoes peeled, scrubbed and cut into 1 inch pieces
2-3 cups of fresh broccoli florets
6 cups of vegetable broth
2 cups of coconut milk – from the carton, not the can
salt cured egg yolks or (vegan) cheddar cheese for topping
Fresh Italian seasoning
Salt and pepper to taste
Melt butter in a large soup pot over medium heat, add carrots, celery, onion and garlic. Cook for about 11-12 minutes or until tender.
Add the flour and cook for 2 minutes, stirring constantly.
Add vegetable broth, potatoes, salt and pepper and seasonings. Bring to a boil, then reduce heat to simmer for around 15 minutes, stirring occasionally until potatoes are tender. But make sure potatoes hold their shape.
Add coconut milk and fresh broccoli, simmer for 10-15 more minutes.
Serve in soup bowls and top with (vegan) cheddar cheese or grate salt cured egg yolk over top. Enjoy!