Easy Coconut Vegetable Sunshine Soup

I just want to sip on a soup that's loaded with vegetables and a good spice.

Boom! This soup is hearty, creamy and so super nourishing! We love the Sunshine Blend in this, pairing so well with vegetables and full of flavour.

Coconut milk can easily be omitted, you can add extra stock to thin to your liking. Out blends are low salt, so don't forget to salt to taste.

Easy Coconut Vegetable Sunshine Soup

Name: Easy Coconut Vegetable Sunshine Soup
Yield: 6
Ingredients: 2 carrots, peeled and roughly sliced; 2 leeks, sliced and cleaned; 1 head cauliflower, roughly chopped; 1 full garlic bulb, peeled and smashed; 2 tbsp Sunshine Blend; 4 cups stock of choice; 1 can coconut milk; Salt to taste; 4 tbsp unsalted butter

Rated 5.0 stars by 1 users

Servings

Image of Easy Coconut Vegetable Sunshine Soup

Ingredients

2 carrots, peeled and roughly sliced
2 leeks, sliced and cleaned
1 head cauliflower, roughly chopped
1 full garlic bulb, peeled and smashed
2 tbsp Sunshine Blend
4 cups stock of choice
1 can coconut milk
Salt to taste
4 tbsp unsalted butter

Directions

In a large soup pot, add in the carrots, cauliflower, leeks, garlic, butter and sunshine blend.
Simmer it on medium heat, tossing occasionally until butter melts and everything gets steamy.
Splash in the stock and bring to boil. Turn the heat to low and cook, covered, for 25-30 minutes. Until vegetables are soft.
Using a blender or immersion blender, puree until smooth. Add back to pot and over medium heat, add in coconut milk and cook until heated through.
Salt to taste.