Creamy Coconut& Veggie SoupPosted by: locallygrown | Posted on: September 1, 2023
by Heather Cotugno
Coconut oil or ghee
2 cans coconut milk (optional: substitute 1 can with coconut cream)
16 oz bone broth or other broth
2 inches fresh ginger
2-4 cloves garlic
2 celery stalks
1 cup mushrooms
Spices (salt, white pepper, cardamom, ginger, turmeric, black pepper)
Cooked chicken (shredded or cubed)
Prepare all veggies to start: Mince fresh ginger, garlic, and lemongrass.
Chop onion, carrots, celery, bell pepper.
In a large pot, heat about 1 tablespoon coconut oil or ghee over medium heat.
Saute ginger, garlic, and lemongrass until slightly browned.
Add onion, carrots, celery, and bell pepper. Saute until cooked/softened.
Add coconut milk, cream, and broth.
Add spices to your taste preference.
Add mushrooms and cooked chicken.
Note: Use varying amounts of veggies and flavorings at your preference.