Creamy Vegetable Soup
- 8 cups chicken stock
- 2 cups broccoli
- 2 sweet potatoes peeled and chopped
- 2 stalks celery chopped
- 1 onion chopped
- 4 carrots chopped
- 1 clove garlic chopped
- 1 cup non-dairy milk
- cracked red pepper
- cracked black pepper
- salt and pepper to taste
Place the chicken stock and vegetables into a large stock pot.
Heat over medium high heat until it comes to a boil.
Turn heat down and simmer vegetables until they are fork tender. About 20 minutes.
Carefully transfer the mixture into a blender. Blend until smooth. I had to do this in batches and pour the blended mixture into a large bowl until everything was blended. Transfer the pureed vegetables back into the stock pot.
Add the non-dairy milk to the pureed vegetables, stir to combine and let heat through before serving.
Drizzle the top of each bowl with olive oil, cracked red and black pepper and chopped chives.
Serve with a side of toasted french bread or gluten-free bread.
Calories: 308kcal | Carbohydrates: 44g | Protein: 17g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 812mg | Potassium: 1185mg | Fiber: 6g | Sugar: 17g | Vitamin A: 19940IU | Vitamin C: 53.2mg | Calcium: 164mg | Iron: 2.3mg