This delicious soup is nice and creamy, without any actual cream. The flavours of the tomato and sage come through richly and the hearty vegetables fill you up. Not to mention, the vibrant red will have you thinking of spring.
Gypsy Boots Trail |
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Prep Time
15 minutes |
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Cook Time
65 minutes |
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Total Time
1 hr 20 minutes |
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Ingredients
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Directions
- In a large soup pot, over medium heat, begin to fry onion, garlic, and ginger until onion begins to be transparent
- Add to pot potatoes, carrots, celery, sweet potato, broccoli, Italian Seasoning, salt, pepper, sage, and paprika, add a couple tbsp more oil, cover pot, and allow vegetables to fry for about 10 minutes, stirring occasionally
- Add 2 cups of water to the pot now, scrapping the bottom of the pot with a wooden spoon to deglaze. Add in tomato paste, cover, and let cook for another 5 minutes
- Finally, add the rest of the water, kale, crushed tomatoes, coconut milk and kidney beans. Cover pot and allow soup to cook at a rolling bowl for 30-40 minutes until vegetables are cooked through and flavour have incorporated