Light Nourishing Soup

Oh how I love something warm to eat in the chilly winters in Utah.  To me there is nothing more comforting than a simple soup with some fresh herbs.  The beautiful food that I was preparing with made this cooking experience the most delightful in the world!  You could say I have a secret ingredient in this soup--parsley.  The crazy thing is Iv'e never had parsley in my life.  When I was looking for ideas for a good soup to make I saw that some people spiced theirs up with parsley.  It turned out to be wonderfully satisfying in this soup.  This soup has all of my my favorite things--carrots, red potatoes, broccoli, zucchini, chickpeas, and of course parsley.  I used to think that nothing could top the tasty herb cilantro, but I guess every herb tastes good in something. 

Light Nourishing Soup

Ingredients:

• 4 cups red potatoes + 1 1/2 tbsps coconut oil
• 4 medium carrots
• 1 + 1/2 large zucchinis
• 2 1/2 cups broccoli
• 1 cup cooked chickpeas
• 1/4 cup fresh parsley
• 3/4 tsp onion powder
• 1/4 tsp garlic powder
• 11/2-2 tsps himalayan salt
• 1 tbsp nutritional yeast
• 1/8 cup cashew butter
• 1/4 cup olive oil
• 2 cups veggie broth
• 4-5 cups warm water

Directions:

1. Line a baking sheet with parchment paper and preheat the oven at 400F.  Chop the red potatoes into cubes and place them in a bowl with the coconut oil.  Mix the potatoes and coconut oil together and place them on the baking sheet and cook them for 25-28 minutes.

2. Cube the carrots and zucchinis and chop the broccoli into small florescent.  Bring 2 pots to a boil. Steam the zucchini and broccoli together in one pot on medium-high for 7-9 minutes.  In the other pot, turn down the heat to medium-high and cook the carrots up to a half hour.  To check to see if the carrots are fully cooked in the center, stab it in the middle; the piece should be soft and tender.  

3. In another pot of water, heat the veggie broth and water until it's warm, then remove the pot from the unit.  Add the onion and garlic powder, the salt, olive oil, cashew butter, and nutritional yeast and mix them together.  Add the rest of the ingredients and stir.