Butter: use plant-based or vegan version if you are dairy free… there are tons of great plant butters around.Herbes de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.I always keep some dried mushrooms on hand in my pantry for stews like this. If you don’t have fresh mushrooms, these dried mushrooms are actually amazing to toss into the soup. Mushrooms : help to give the stew its dark color.Onion: as with celery, a soup staple ingredient! You get a lot of flavor from an onion, so add one in.It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep. Garlic : I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh.Celery: Because every soup really benefits from the fresh earthy flavor of celery.Carrots: for a little sweetness and bright color.The flavor makes this dish super rich and creamy without any dairy. Coconut Milk : I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk.Potatoes: I used yellow potatoes for this, but really any variety you prefer would be delish! Russet’s can tend to get a little mushy in soups (not bad if you like a creamier consistency!), but a yellow or red variety will hold it shape and stay firm throughout cooking.
One Pot meals are awesome for breakfast, lunch, or dinner – check out my link here to see other healthy one pot meals that are ready in no time! And the stove does all the work for you, so you can focus on other kitchen prep while the food cooks. Cooking everything in one pot is one of my favorite ways to get a meal on the table fast! All the food gets cooked at once, which makes cleaning up a breeze. This potato soup with coconut milk is the perfect one-pot lunch or dinner! I love a good One Pot Meal, especially during these fall months when the weather starts to turn cooler. One Pot Potato Coconut Soup Recipes For the Win!
0 kommentar(er)
