This ultra creamy coconut and turmeric wild rice soup is vegan, bursts with robust flavors and is packed with veggies.
Not exact matches
I added frosting to make them a little more sassy — using dates as sweetener and avocado and
coconut oil for an
ultra lush and
creamy consistency.
This recipe is
ultra creamy thanks to the
coconut milk in it.
The
coconut water is super hydrating (i.e. energizing), the mint will make it
ultra fresh, and the mango will keep things sweet and
creamy.
The mushrooms add tons of umami and body to the sauce, while
coconut milk makes the polenta
ultra luscious and
creamy without any dairy.