For this soup I used sweet potato as a thickener, turmeric for its color (that it's high in magnesium and iron is another benefit), nutritional yeast for that je ne se quois funk (the protein and B vitamins are a major plus!), and coconut milk for making it creamy.
To make it I used:
- 1 Tbsp ghee (use avocado oil to make it vegan)
- 1 onion, chopped
- 1 sweet potato, peeled and diced
- 5 cloves garlic, coarsely chopped
- 4 cups bone broth (or vegetable broth to make it vegan)
- 1 tsp each of: dry mustard, turmeric, paprika
- 2 tsp salt (or to taste; just keep in mind that salt is part of what convinces you there's cheese involved!)
- 4 Tbsp nutritional yeast
- 2 heaping cutting-boards-worth of spinach, chopped (about one small bag or container)
- 1 14 oz can (or 2 cups homemade) coconut milk
Heat a soup pot over medium-high heat and add the ghee or oil. When hot, add the chopped onion, and let it cook until translucent. Add the diced sweet potato and garlic and let cook a couple more minutes. Add broth, spices, salt, and nutritional yeast, cover, and bring to a boil.
As it's boiling, chop up the spinach, and add it to the pot one cutting-board at a time. Bring it back to a boil, and occasionally press a sweet potato slice onto the edge of the pot with a wooden spoon to see if it's fully cooked. Once it is, turn off the heat, pour in the coconut milk, and mix with an immersion blender. Serve hot!
This is a very bare-bones recipe. Add a little spice with some hot sauce or pepper flakes! Add some tang with a dash of lemon juice. Add thyme and oregano for a more Italian character. How do you dress up your soups?