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Prep Time: 5
Cook Time: 15
Total: 20
Servings: 2
Author : Giselle RochfordGiselleR @ ExSloth.com Kim says Allie @ Miss Allie's Kitchen says Giselle Rochford says Christine @ thyme and toast says Laura @ Sprint 2 the Table says Ashley @ Fit Mitten Kitchen says Chrissa - Physical KItchness says Miki L. says Madison says MamaI says Samantha Ryan says Anna says Maura says Teale says AsianFood says
Ingredients
Export 8 ingredients for grocery delivery
Made by the creator of Recipe Cart.
Instructions
Step 1
Add olive oil, shallots and garlic to a medium sized saucepan over medium heat
Step 2
Sautee the veggies for 2 - 3 minutes or until softened
Step 3
Stir in remaining ingredients and allow to simmer
Step 4
Optional: Blend soup using an immersion blender or regular blender to get rid of any chunks of garlic and shallots then pour mixture back into pot
Step 5
Thin out the soup with more stock or milk if desired. I like my soup on the thicker side so this may be necessary
Step 6
Allow to simmer for another 5 minutes, taste and adjust seasonings as necessary (I added a little more cumin)
Step 7
Serve with pepitas, a drizzle of milk or vegan yogurt and/or vegan grilled cheese sandwiches