‘Creamy’ Coconut Vegetable Soup

We love experimenting with soups in the winter.

Often the flavors of the soup depend on what we happen to have handy in the fridge and/or cupboard.

This soup was really rich and ‘creamy’ but the crunch from the toasted sunflower seeds made it unique..

Creamy Coconut Vegetable Soup

Ingredients:

What makes this soup special are the toasted sunflower seeds

• 1/2 cup chopped carrots
• 1/2 cup chopped broccoli
• 1/2 cup chopped cauliflower
• 1/2 cup chopped pumpkin
• 1/2 cup chopped scallions
• 2 tbsp coconut oil
• 3 tablespoons Galilee Green Olive Oil – GGOO (for stir frying)
• Garlic powder, black pepper and salt to taste
• 1 1/2 cups of chicken broth
• 1/2 cup of sunflower seeds

Directions:

1. Wash the vegetables well, drain them and stir fry them in a pan with the GGOO and spices.
2. Once the vegetables are brown, put them in a pot with the chicken broth and coconut oil.
3. Use a hand blender to puree the mixture.
4. Put the mixture on medium heat and bring to a boil.
5. In another pan, toast the sunflower seeds in a tsp of GGOO until they are brown and crispy.
6. Serve the soup in a bowl and garnish with the toasted sunflower seeds.