By Erika Weissenborn, Holistic Nutritionist, B.Sc. FNH, CNP
This is a wonderfully rich and savory soup, which is full of colour and flavour. It will warm you up and satisfy you! It’s also quick and easy to make.
- 1 Tbsp Earth’s Choice Coconut Oil
- 1 onion, diced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 Tbsp cumin
- 1/2 tsp turmeric
- 1/2 tsp coriander
- 1/2 tsp grated ginger
- 2 large yams, diced
- 1/2-1 cup water or vegetable stock
- 1 can x 400 ml Earth’s Choice Premium Coconut Milk
- 2 Tbsp Earth’s Choice Apple Cider Vinegar
- Pinch of sea salt to taste
- 1 head lacinato/dino kale, chopped
On medium heat, melt coconut oil in a large pot and add onion to sauté. Place lid on and stir 3-5 minutes until onions are translucent.
Add in carrots, celery, cumin, coriander, turmeric, salt and ginger. Sauté for 2-3 minutes and add yams and water (should cover bottom of the pan and immerse the vegetables partway). Let simmer for 10-15 minutes or until yams are soft. Add in coconut milk, apple cider vinegar. Stir and heat until a gentle boil develops.
Blend the soup mixture by carefully transferring into a high speed blender or using an immersion blender in the pot. Blend until creamy. Transfer the blended soup back into the pot and stir in diced kale and let sit for 5 minutes. Kale will soften in the hot soup. Adjust seasoning with additional sea salt.
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