mexican harvest soup - gfcf- vegan
(1 rating)
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I keep a gallon size freezer bag in my freezer all the time, each time I cut onions, celery, kale, whatever, all the carrot tops and all go into the freezer bag- when it's full I use it to make a vegetable broth. It's amazing! I dump the whole bag in my 8 qt stock pot and fill it about 3/4 full of water and add a tablespoon of salt and cook on medium heat with a lid till the broth is dark and the smell is heavenly! (Maybe 3 hours) Then I just use a fine mesh strainer to skim out all the cooked veggie pieces. Voila!
(1 rating)
yield
6 serving(s)
prep time
10 Min
cook time
25 Min
Ingredients For mexican harvest soup - gfcf- vegan
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2 Tbspcoconut oil
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1knuckle ginger, chopped
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4 clovegarlic, minced
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2 lgcelery ribs, sliced
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1 lgonion, sliced
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4 qtvegetable stock
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2 mdsweet potatoes, cut up
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4 lgcarrot, sliced
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2 Tbspchili powder
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1 Tbspitalian seasoning
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2 tspcumin
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1 tspcinnamon, ground
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1/2 tspclove, ground
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1/2 tspcayenne pepper
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salt & pepper to taste
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2 cpureed pumpkin (or 15 oz can)
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1 cancoconut milk, unsweetened, full fat (optional)
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6 sprigparsley (optional garnish)
How To Make mexican harvest soup - gfcf- vegan
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1Cook onion, celery, garlic and ginger in coconut oil till the onions are opaque.
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2Meanwhile heat a large pot (6-8 qts) with about 4 qts vegetable stock, add cut up sweet potatoes & carrots.
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3Add the onion mixture from the pan including coconut oil drippings. Add all your spices and let bring to a boil.
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4Reduce heat and let simmer about 15-20 minutes or until sweet potatoes and carrots are fork tender.
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5Add pumpkin and continue to simmer another 10 minutes.
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6Remove from heat. Use a stick blender to puree the soup completely, be very careful not to splash yourself with the hot liquid. *Add in the can of coconut milk if desired and serve hot with a sprig of parsley for garnish.
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7This soup is very spicy, I like to serve a fruit side dish as a compliment. Enjoy!
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Categories & Tags for Mexican Harvest Soup - GFCF- Vegan:
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