This golden soup just radiates nourishment for me! There are two ways to make it: either make it vegetarian with veggie broth and white beans, or make it with chicken broth and shredded chicken. Either way, it's so nourishing and easy on the gut, and perfect for those times you need lighter foods that are also comforting.
Ingredients:
Makes about
- 1/2 yellow or white onion
- 1 leek
- 2 carrots
- 3 stalks celery
- 2 cloves garlic
- 1/2 tsp turmeric
- 1/2 tsp poultry seasoning
- 32 oz veggie or chicken broth
- 1/2 13.5 can full fat coconut milk
- 2 cans white beans (Cannelini/Great Northern/Navy)
- 1 tbsp fresh parsley
- 1 tbsp fresh oregano
- juice of 1 lemon
- cayenne (optional)
- salt
- pepper
- olive oil
- shredded chicken (only if making with meat)
Directions:
- Peel carrots, then dice along with onion, celery, and the white parts of the leek.
- Heat a pot over medium heat with a heavy drizzle of olive oil then add the chopped vegetables.
- Sprinkle with salt and pepper to taste and let the veggies caramelize slightly, around 14 minutes.
- Mince the garlic and add to the pot along with poultry seasoning, turmeric, and a dash of cayenne (if using).
- Add broth, coconut milk, and beans (or chicken).
- Chop parsley and oregano, add to the pot, then simmer on low for 10 minutes, until veggies are tender.
- Squeeze lemon juice on top, and season with additional salt and pepper to taste.
Ugh. So easy, so nourishing. Feel free to double this recipe! I think nourishing is my favorite word... As I'm typing this recipe up my mouth is salivating. Whether you're a vegetarian or not, this recipe is going to be so good! I'll be having this soup all fall and winter long. Enjoyyy! 🫶