This beautiful and delicious dairy free soup is a perennial favorite, full of immune boosting nutrients, and is a great single serve option! Plus, your vegan guests will be thrilled.

Ingredients:

  • 3 tablespoons coconut oil
  • 3 sliced leeks
  • 1 medium onion, chopped
  • 3 carrots chopped
  • 1 parsnip, chopped
  • 2 Granny Smith apples, peeled, cored, and cut into 1 inch cubes
  • 1 medium butternut squash, peeled, seeded, and cut into 1 inch cubes
  • 1 sprig fresh thyme, or 3/4 teaspoon dried thyme
  • 2 bay leaves
  • 1 ½ teaspoons ground allspice
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon curry powder (optional)
  • 3 teaspoons kosher salt (optional)
  • 7 cups organic vegetable broth
  • 1/3 cup frozen orange juice concentrate

Heat large soup pot over medium heat. Add coconut oil and heat. Then add leeks, onions, carrots, parsnip, apple, squash, thyme, bay leaf, allspice, cinnamon, and salt and curry, if using. Cook, stirring occasionally, until vegetables begin to soften. Add broth. Bring to a boil over high heat, then lower heat to medium/low, cover and simmer, until vegetables and tender (30-45 minutes). Remove bay leaves and thyme sprig. Let soup cool for 15 minutes.

Use an immersion blender to puree soup (alternatively, puree in batches in a regular blender), then stir in orange juice concentrate, and re-heat.

Notes:

  • This freezes very well.
  • To save time, buy a bag of pre-chopped butternut squash
  • Organic carrots and parsnips do not have to be peeled, just scrub them.

This recipe is gluten and dairy free.