mexican harvest soup - gfcf- vegan

Name: Mexican Harvest Soup - GFCF- Vegan
Prep time: 10 min
Cook time: 25 min
Yield: 6
Ingredients: 2 tablespoon(s) coconut oil; 1 - knuckle ginger, chopped; 4 clove(s) garlic, minced; 2 large celery ribs, sliced; 1 large onion, sliced; 4 quart(s) vegetable stock; 2 medium sweet potatoes, cut up; 4 large carrot, sliced; 2 tablespoon(s) chili powder; 1 tablespoon(s) italian seasoning; 2 teaspoon(s) cumin; 1 teaspoon(s) cinnamon, ground; 1/2 teaspoon(s) clove, ground; 1/2 teaspoon(s) cayenne pepper; - salt & pepper to taste; 2 cup(s) pureed pumpkin (or 15 oz can); 1 can(s) coconut milk, unsweetened, full fat (optional); 6 sprig(s) parsley (optional garnish)

(1 RATING)

42 Pinches

Victoria Stokes

Hot Springs National Park, AR

Updated on Nov 23, 2012

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!

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prep time 10 Min

cook time 25 Min

method ---

yield 6 serving(s)

Ingredients

2 tablespoons coconut oil
1 - knuckle ginger, chopped
4 cloves garlic, minced
2 large celery ribs, sliced
1 large onion, sliced
4 quarts vegetable stock
2 medium sweet potatoes, cut up
4 large carrot, sliced
2 tablespoons chili powder
1 tablespoon italian seasoning
2 teaspoons cumin
1 teaspoon cinnamon, ground
1/2 teaspoon clove, ground
1/2 teaspoon cayenne pepper
- salt & pepper to taste
2 cups pureed pumpkin (or 15 oz can)
1 can coconut milk, unsweetened, full fat (optional)
6 sprigs parsley (optional garnish)

How To Make mexican harvest soup - gfcf- vegan

Step 1

Cook onion, celery, garlic and ginger in coconut oil till the onions are opaque.

Step 2

Meanwhile heat a large pot (6-8 qts) with about 4 qts vegetable stock, add cut up sweet potatoes & carrots.
Step 3

Add the onion mixture from the pan including coconut oil drippings. Add all your spices and let bring to a boil.
Step 4

Reduce heat and let simmer about 15-20 minutes or until sweet potatoes and carrots are fork tender.
Step 5

Add pumpkin and continue to simmer another 10 minutes.
Step 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.
Step 7

This soup is very spicy, I like to serve a fruit side dish as a compliment. Enjoy!
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