I found
a unsweetened coconut soup base that I used in place of the vegetable broth.
Not exact matches
This beautiful
soup is lightened up by using
unsweetened coconut milk.
Becca uses So Delicious
Unsweetened Coconut Milk Beverage in this easy cream of celery root
soup to thin, but maintain a creamy consistency.
The delicate flavor and rich texture of Thai Kitchen's
unsweetened Organic
Coconut Milk adds body to your curries, sauces,
soups, smoothies, beverages and desserts.
And you can garnish this
soup with flecks of toasted fresh or
unsweetened coconut as well.
* For vegan or non-dairy
soup version, use about 1 can of
unsweetened coconut milk and add just one clove of garlic when sweating the leeks, to tame the
coconut flavor... it makes a delicious version!
The extra creamy chowderiness comes from
unsweetened coconut milk which gives this
soup the luxurious velvety chowder texture and it adds lots of good healthy fats that are well needed at this point of the healthy road transition.
2 cups organic yellow or green zucchini / squash, diced 2 cups crumbled
coconut bread 1/2 cup
coconut oil or raw butter, melted 2 tsp dried sage 2 tsp garlic powder 1 1/2 cups cream of mushroom
soup 2 eggs, beaten 1 onion, chopped 1/4 cup organic
unsweetened almond milk Sea salt and fresh pepper to taste
I started making
soups last winter, parsnip apple, or squash, and i usually add a little
unsweetened coconut milk (the healthier kind not from the can) and then blend it all with my immersion blender.