If I were to travel the world, I bet I would be able to find soup in nearly every culture. There’s something so wonderfully comforting about soup. Perhaps this is why my father has soup everyday. I made up this soup for him because I was looking for a high protein vegetarian creation that would satisfy his love of creamy soups.
In a large pot, saute til onions are translucent
2 T avocado oil
1 cup chopped onion
1 cup chopped celery
2 cloves garlic
Add 32 oz veggie broth and about 4 cups red potatoes with skin, cut into 1 inch cubes
Add 1/4 tsp nutmeg and bring to a boil. Simmer for 10 minutes until the potatoes are almost tender.
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Stir in
2 cups of shelled edamame, or green peas of you can’t find them. It’s fine to use organic frozen If it’s easier.
Cook for 5 minutes.
Whisk together
1/4 cup chopped fresh herbs are the best - parsley, dill, basil, thyme
2 cups muun chi CoCoFir
Add to the soup and cook another 5 minutes and season with salt and pepper.
I’m happy to report that my father loved the soup, “Pretty good, pretty good...”.
You have to know my father.