Hello and happy Friday, my friends!
A few years ago, while following an autoimmune protocol (AIP) diet, I created a super simple soup recipe that I pretty much lived on. As time went by and I was able to incorporate more ingredients/foods into my diet, this soup grew along with me! The best part about it is that you can easily add whatever veggies you have on hand and up the protein by throwing in some lentils or garbanzo beans…or in this specific batch, I added some cooked quinoa. For my AIP friends (I see you and feel for you!), I’ve kept the recipe very AIP friendly and have made a note below on what to omit.
Not sure what it’s like where you live, but it’s a bit chilly here…which means LOTS of soup and cozy comfort food. The heartier the better and even though I’m able to eat vegetable broth again, I continue to use mushroom broth here because it adds such a rich, bold flavor and a subtle sweetness that pairs so perfectly with the coconut milk.
The possibilities are endless and flavors can change depending on what veggies you use! Broccoli and/or cauliflower are a great option instead of zucchini and finely chopped kale is really good to throw in! I can personally vouch for how delicious this soup is when you top it with some roasted + seasoned brussels sprouts. I know the ingredient list looks long, BUT it’s one pot that is full of flavor!
Everything But The Kitchen Sink Soup
- 1 large onion, diced
- 4-5 garlic cloves, minced
- 3 celery stalks, chopped
- 3 carrots, peeled and chopped
- 2 zucchinis, chopped
- 2-3 small potatoes, peeled and chopped*
- 1/2 medium head of cabbage, chopped/shredded
- 32oz organic mushroom broth
- 14oz coconut milk (I love the AROY-D brand)
- 1 – 1½ cup filtered water
- 2-3 heaping teaspoons curry powder*
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- Himalayan salt and black pepper to taste*
- Optional: 2-3 Tablespoons of nutritional yeast
- Optional add-ins: cooked quinoa or rice, cooked garbanzo beans or lentils
*To keep it AIP safe, use sweet potatoes, skip the black pepper, and use an herb blend in place of curry powder. I recommend an Italian seasoning blend (make sure it doesn’t contain red pepper flakes) or just some dried oregano!
- In a large pot, sauté onion, garlic, celery, and carrot in 1-2 teaspoons coconut oil (or broth) until onions become translucent and the carrots + celery begin to soften – about five-seven minutes.
- Next add in your curry powder (or herb blend if AIP), granulated garlic, granulated onion and sauté for an additional minute.
- Add in the zucchini, potatoes, cabbage, mushroom broth, and water. Bring to a light boil and then cover and reduce to a simmer.
- Stir occasionally and cook until potatoes and cabbage are tender (about 20-25 minutes).
- Add in the coconut milk, fresh spinach, and salt + pepper to taste. Allow to simmer for an additional 2-3 minutes so the spinach becomes tender and coconut milk warms. If you’re using the optional nutritional yeast, add it in here.
- Serve on top of cooked quinoa or rice. Top with fresh chopped spinach and extra black pepper. Enjoy!
- Store any leftovers in an airtight container in the fridge up to 3-4 days. Tastes even better the next day!
Thanks for stopping by! If you give this recipe a try, please come back and leave a comment – I’d love to hear from you! Hope you have a great weekend!