Mexican Harvest Soup - GFCF- Vegan

Mexican Harvest Soup - Gfcf- Vegan

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Victoria Meyers

By
@BeggarsBanquetFoodie

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!

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
10 Min
Cook:
25 Min

Ingredients

  • 2 Tbsp
    coconut oil
  • 1
    knuckle ginger, chopped
  • 4 clove
    garlic, minced
  • 2 large
    celery ribs, sliced
  • 1 large
    onion, sliced
  • 4 qt
    vegetable stock
  • 2 medium
    sweet potatoes, cut up
  • 4 large
    carrot, sliced
  • 2 Tbsp
    chili powder
  • 1 Tbsp
    italian seasoning
  • 2 tsp
    cumin
  • 1 tsp
    cinnamon, ground
  • 1/2 tsp
    clove, ground
  • 1/2 tsp
    cayenne pepper
  • ·
    salt & pepper to taste
  • 2 c
    pureed pumpkin (or 15 oz can)
  • 1 can(s)
    coconut milk, unsweetened, full fat (optional)
  • 6 sprig(s)
    parsley (optional garnish)

How to Make Mexican Harvest Soup - GFCF- Vegan

Step-by-Step

  1. Cook onion, celery, garlic and ginger in coconut oil till the onions are opaque.
  2. Meanwhile heat a large pot (6-8 qts) with about 4 qts vegetable stock, add cut up sweet potatoes & carrots.
  3. Add the onion mixture from the pan including coconut oil drippings. Add all your spices and let bring to a boil.
  4. Reduce heat and let simmer about 15-20 minutes or until sweet potatoes and carrots are fork tender.
  5. Add pumpkin and continue to simmer another 10 minutes.
  6. Remove 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.
  7. This soup is very spicy, I like to serve a fruit side dish as a compliment. Enjoy!

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About Mexican Harvest Soup - GFCF- Vegan




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