Here we are in January again! Happy New Year everyone! Of course one of my resolutions is to write more, so hopefully we will all be seeing a lot more veggie goodness happening. First up is National Soup Month -- January. Remember my pumpkin month project back in October. Let's try something like that with soups. Now, I'm not going to make a different soup every day -- my entire extra freezer in the garage would be jam packed with the leftovers! No, I'm just going to make a conscious effort to make as many fun, delicious soups as I can this month and fill in the extra days with healthy... veggie goodness!
A few days ago I threw together a delicious potato soup with ingredients I already had at home because I hadn't had time to go grocery shopping yet. I'm usually not a huge fan of potato soups, but this one was pretty good.
So here it is:
2 tbsp coconut oil
1/2 onion, chopped
3 carrots, sliced
4 garlic cloves, crushed
1 tsp Herbs de Provence
1 tsp salt
1/2 tsp cumin
3 cups water
1 tsp vegan chicken seasoning powder
3 red potatoes, peeled and cubed (about two cups)
2 tbsp tomato sauce
1/2 cup frozen spinach
Heat coconut oil in a medium pot over medium-high heat. Add onion and carrots and cook until softened, about 6-7 minutes. Add garlic, herbs, salt and cumin, stir and cook for about 2 more minutes.
Add water and vegan chicken seasoning, stir.
Add potatoes and tomato sauce, bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are soft. Add spinach and cook for 2 more minutes.