mexican harvest soup - gfcf- vegan

★★★★★ 1
BeggarsBanquetFoodie avatar
By Victoria Meyers
from Hot Springs National Park, AR

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
serves 6
prep time 10 Min
cook time 25 Min

Ingredients For mexican harvest soup - gfcf- vegan

  • 2 Tbsp
    coconut oil
  • 1
    knuckle ginger, chopped
  • 4 clove
    garlic, minced
  • 2 lg
    celery ribs, sliced
  • 1 lg
    onion, sliced
  • 4 qt
    vegetable stock
  • 2 md
    sweet potatoes, cut up
  • 4 lg
    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
    coconut milk, unsweetened, full fat (optional)
  • 6 sprig
    parsley (optional garnish)

How To Make mexican harvest soup - gfcf- vegan

  • 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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