Soup & Stew
6 - 8 servings
15 minutes
35-45 minutes
Chef Tam Gilbert
1 Melissa’s Organic Soup Starter Kit, peeled and diced
3 cloves garlic, minced
¼ cup coconut oil
Salt and Pepper
4 cups vegetable stock
1 cup raw cashews
1 tablespoon fresh grated turmeric or 3 tablespoons ground turmeric
1 tablespoon fresh grated ginger or 2 tablespoons ground ginger
1 tablespoon ground cumin
½ cup nutritional yeast
1 can coconut milk
2 tablespoon lime juice
Ground cayenne pepper or Aleppo pepper to finish
Prep Organic Soup Starter Kit. Peel and dice carrots and onions. Chop celery. Heat coconut oil in a soup pot. Sauté carrots, onions, celery, and garlic over medium-high heat until the onions turn translucent. Meanwhile dice zucchini and peel and dice potatoes. Add to the sauté and cook until the garlic is fragrant. Next add cashews and season with salt, pepper, turmeric, ginger, cumin and nutritional yeast.
Cover the mixture with vegetable stock, stir and bring to a boil. Reduce to a simmer and cook until the potatoes are tender, about 30 minutes
Once the potatoes are tender add coconut milk and lime juice and stir until combined.
Use an immersion blender or high-powered blender to blend until silky smooth, adding extra broth as needed to thin.
Garnish with a sprinkle of ground pepper.
