Low Sodium Creamy Mixed Vegetable Soup

Method

1. Make the soup base: in a pot over medium heat, add avocado oil. Once heated, add roughly chopped onion and garlic. Sauté until slightly golden, about 2 minutes. Then add dried thyme and cook for another 2 minutes, until fragrant.
2. Add cauliflower florets, zucchini, vegetable broth, and coconut milk. Bring to a boil then lower the heat, cover with a lid and maintain a simmer for 12-15 minutes or until cauliflower and zucchini are both very tender.
3. Blend the soup base using an immersion blender or let cool slightly then puree in a blender until thick and smooth. Set aside.
4. In a clean pot or saucepan, heat avocado oil. Add finely diced onion, carrots, and celery and cook until soft and fragrant, about 5 minutes.
5. Add chopped garlic. Cook while stirring until fragrant, about 1 minute, being careful not to burn the garlic.
6. Then pour in the blended soup base along with the kale. Simmer for an additional 5 minutes to cook the kale and meld the flavors. Season with salt, pepper, and optionally nutritional yeast and vinegar to taste before serving.
7. Variations
8. Substitutions: Feel free to use your favorite vegetables in the soup like green beans, corn, or broccoli, but keep the zucchini and cauliflower in the soup base.
9. Make it a more filling meal: Enjoy with some toasted crusty bread on the side.