Puréed Fall Soup (Vegan and GF) (Edit recipe)

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This is a super way to get a lot of veggies in one serving. I actually eat a cup for breakfast, it’s a fantastic way to start the day.

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PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 6

Ingredients

2 Tbsp Extra Virgin Olive Oil
.5 whole Onion, Any color, small diced
2 whole Carrots, Small dice
2 pieces Celery, Small dice
1 whole Bell Pepper, Any color, small diced
2 cloves Garlic, Minced
3 cups Butternut Squash, Small cubes
2 cups Cauliflower Rice (click for recipe), Fresh or frozen
1 tsp Sea Salt
1 tsp Italian Seasoning
2 cups Vegetable Broth
.5 cup Coconut Milk

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a Dutch oven add oil and all vegetables. Stir and cook on medium for 10 minutes.
Add remaining ingredients and stir. Cook for 20 minutes or until all vegetables are soft.
You may want to turn down to medium-low if it is too bubbly.
Using an immersion blender carefully blend until smooth.
You can add 1/2 cup more broth if you like it thinner. If so, cook for 2-3 minutes longer.
Taste to see if you need more salt, add pepper if you like.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	100
Fat:	8 g
Carbohydrates:	5 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	653 mg
Fiber:	2 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.