Creamy Vegetable & Herb Soup
Creamy Vegetable & Herb Soup
Our first real winter storm this season came right in time for the Holidays. One of the reasons I love living in Arizona is because of the constant sunshine. However, it makes it nearly impossible to ever want to be inside. So this week I am taking full advantage of the cozy vibes outside, and hunkering indoors, working on such much-needed writing, and making all the soups! I’m even taking a stab at making my own sourdough bread. (To be continued later)
This recipe came out of pure desperation of not wanting to leave the house and go to the market. As well as a few accompaniments from the winter garden. I only had some sad celery and a handful of mushrooms on the way out that didn’t look too appetizing to eat but knew they’d be better in a soup. Luckily I had some veggie stock left in the cupboard as well as so delicious ‘s coconut creamer. I love using their plain creamer instead of canned coconut milk to create a really rich creamy base. I highly recommend to use for all your vegan, and dairy-free cream option needs. Coconut milk will work fine, however, it might not be as thick as you’d like. So adding a little flour to the recipe will work as a thickener. I then headed to the garden and harvested a few carrots still left over from the fall, and some wintery herbs like rosemary, and thyme. Which I harvested and dried earlier in the season.
This recipe is super simple and easy to make on a whim. Took me about 30 minutes total to chop, cook, and consume. My creamy vegetable soup was so decadent and delicious and full of flavor it’s practically gourmet without the fuss! Serve with a side of fresh-baked bread or a simple salad for a nourishing and warm meal. You’ll definitely want to keep this recipe on hand. Bon Appetit!