Soup Szn is upon us!!! Get excited to eat seasonal veggies in warm soups & stews!!! We just had our first snow & freezing cold weekend in Denver so I'm sharing the recipe of the soup I made to keep my body happy, cozy & well-nourished!!
INGREDIENTS:
1 lb Italian chicken sausage
2 tbsp vegan butter (or regular butter if thats your thing!)
1 tbsp EVOO
3/4 cup diced carrots
3/4 cup diced yellow onion
3/4 cup chopped celery
2 cloves of minced garlic
6 chopped golden potatoes
1/2 tsp of dried basil, oregano, & thyme
4 cups chicken broth
1/2 cup unsweetened, plain coconut yogurt (I used the Trader Joe's brand)
1 chopped white sweet potato
black pepper & salt to taste
INSTRUCTIONS:
Add chicken sausage to the pot w. EVOO & chop into crumbles. Once cooked, remove from the pot & set on the side to use for later
In the same pot, add 1 tbsp of butter with all the veggies (carrots, onions, garlic, celery) & sauté for about 7 minutes
Next, stir in the chopped golden potatoes with another tbsp of butter, add all the seasonings + salt & pepper, mix well
Add the broth & bring to a boil. Once boiling, reduce to medium heat & cover for 20 minutes (or until the potatoes are fork tender)
To make the cream sauce, boil the chopped white potato to a boiling pot of water for 15 minutes. Then drain the water & add the potatoes to a blender with coconut yogurt & 1/3 cup of water. Blend until well combined (add more water & blend if too clumpy) - this should yield ~2 cups
Add the cream & sausage back into the pot & mix well. Add any salt & pepper needed for taste!
Happy cooking, stay cozy!
XO,
Be Well,
Giulia
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