This soup feels like a hearty, warm hug but gives a nice light dinner that doesn’t weigh one down.
Gluten-free, paleo, vegetarian, vegan, halal, Whole30
Fall Harvest Soup
1 medium carrot, chopped
2 sweet potatoes, peeled and chopped
3 cloves garlic, chopped
1 onion, chopped
2 cups kale, chopped
2 Tbsp. stock powder (I used a vegan chicken stock)
48 ounces water
1/2 can coconut milk
Generous sprinkle oregano
Generous sprinkle cumin
1/2 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. cayenne pepper
Liberal sprinkle black pepper
1.5 Tbsp. butter or vegan equivalent
Big hand full pepitas toasted in 1/2 tsp. coconut aminos
Optional: 4 ounces turkey bresaola, crisped until browned in a dry pan
Prep all veggies and add to a slow or multi cooker with spices and liquids (everything but the butter, pepitas and bresaola).
Press the stew/soup setting.
When complete, open the lid and add the butter/butter substitute. Let cool a bit and blend all but 1/4 until smooth. Add the reserved 1/4 back in for texture.
Serve topped with the pepitas and bresaola if desired.