Winter isn't over yet, and so soup is still on the menu! I've been making this decadent soup over and over all winter long. The best part about this soup is that it's packed with veggies - NINE different ones, to be exact - but it brings such a great flavor that it's an easy sell to friends and family alike. This soup has passed muster with my picky father, my veggie-loving but not spices-loving grandma, my partner who (claims to) not like coconut, and almost every other mouth that's come in its path.
This soup takes a bit of prep work, but cooks together really easily once all the chopping is done. I almost always make double the recipe because it's just that good - it freezes well too, so save some for later!
This recipe was adapted from this recipe of Dr. Mark Hyman.
eat yer veggies
Caylee Clay is a Registered Dietitian-Nutritionist & yoga teacher specializing in psoriasis, Candida albicans, autoimmune disease, & food sustainability. By following her own health path with a goal of naturally putting her psoriasis into remission, she is a top resource for other psoriasis sufferers who are dissatisfied with the Western medicine approach to treating autoimmune disease. Also, she believes that healthy living & sustainability go hand-in-hand — every bite you take has the power to improve both the world and your health!