Primal Cream of Vegetable Soup Master Recipe
Yield: 8 servings
3 lbs vegetables, chopped – mix and match, if you like, or stick to a single vegetable. Some ideas are: broccoli, cauliflower, asparagus, carrot, squash, peas, mushrooms, kohlrabi, turnips, beets.
1 onion (or 1/2 tsp onion powder)
2 tsp coconut or any other kind of oil
2-5 cloves of minced garlic
6 1/2 cups chicken broth
1 cup cream or coconut milk
salt, pepper, nutmeg to taste
Saute the onion with the oil in a large pot on medium-low heat for 10 minutes, covered, until softened. Add garlic and stir until fragrant. Add vegetables and broth, bring to a boil, reduce heat, cover, and cook 10 minutes more, until vegetables are tender. Puree with immersion blender until smooth. Add cream or coconut milk, salt, pepper, and nutmeg. Heat until warm but not boiling and serve. Alternatively, allow to cool, transfer to containers and freeze.
To reheat the soup, run hot water over the container to loosen the soup from the sides of the container. Heat the soup in a saucepan over medium-low heat until it becomes mostly liquid. Then increase the heat until hot, but not boiling.