Creamy Vegetable Soup :: Gluten & Dairy Free
Ingredients
- 2 tbsp butter to cook in olive oil, bacon fat, or avocado oil work too
- 1 large onion diced
- 2 large carrots diced
- 1 stalk of celery diced
- 4-5 cloves of garlic minced
- 1/4 tsp oregano
- 1/4 tsp thyme
- 1/3 cup Namaste GF Flour blend
- 1 ½ cups chopped broccoli florets
- 1 cup of frozen or drained canned corn
- 3 medium yellow potatoes large dice
- 3-4 cups bone broth you can use veggie broth or chicken stock too
- ½ cup coconut milk or cream if you can have dairy
- 1 tsp balsamic vinegar optional but so much depth of flavor with it!
- Sea salt and pepper to taste
Instructions
- Melt the butter in a soup pot over medium/high heat, and add the onion, carrot, and celery with a big pinch of sea salt. Cook on medium/high for about 7 minutes until the veggies soften and sweeten.
- Add the garlic, oregano, and thyme, and stir into the veggies for one minute.
- Add the flour, and stir to coat the veggies.
- Add the broth, corn, and potatoes, stir to combine, and bring to a simmer. Put the lid on the pot and low simmer for about 10 minutes, until the potatoes are fork tender. You'll want to stir the soup every once and a while to ensure the potatoes don't stick to the bottom of the pot.
- Once the potatoes are fork tender, turn the heat off, and add in the coconut milk and vinegar. Stir to combine, and taste for sea salt and pepper, adding that to your taste.
Notes
- If your child prefers smooth soup, or dislikes "chunks" in their food, you can puree the entire soup. Or puree half of the soup to stir back in so there are less chunks.
- Any GF flour blend should work as the flour thickener here, or all purpose flour if you can have gluten
- You can swap the broccoli for green beans, peas, asparagus, zucchini, or even just wilt in some spinach at the end.
- You could swap the potatoes for squash or sweet potatoes too!
- I love a little heat added to my bowl - pinch in some red pepper flakes or cayenne if you like that.