No-Recipe Creamy Soup
 
Ingredients
  • 1-2 tablespoons neutral coconut oil, avocado oil, ghee or other oil of choice
  • 1 large yellow onion - diced
  • 1-2 leeks - white and light green parts only, sliced (optional)
  • sea salt
  • about 3 garlic cloves - sliced (optional)
  • spices of choice (see above list for spice ideas)
  • dried herbs - thyme, marjoram, oregano, basil, etc. (optional)
  • any vegetables that need to be cooked (see above list for vegetable combo ideas) - chopped
  • cooked beans (optional)
  • roasted vegetables (optional)
  • purified water
  • 1 13.5 oz can unsweetened Thai coconut milk (optional)
  • fresh greens such as kale, chard, spinach, etc. (optional)
  • fresh herbs such as basil, rosemary, sage, cilantro, dill, parsley (optional)
  • juice from about 1 lemon or lime (optional)
  • any garnish of choice (see above 'sprinkles' list for garnish ideas)
Instructions
  1. Warm the oil/ghee in a medium pot over medium heat. Add the onion and a pinch of salt and sauté for 7 minutes, until translucent. If you have leeks, add them here instead of or in addition to the onion. Add the garlic, if using, along with the spices/dried herbs and sauté for about 1 more minute, until fragrant.
  2. Add any vegetables that need to be cooked in order to be blended or to enhance their flavor, along with a large pinch of salt, and stir them around for a minute to coat with the spices. Add enough purified water to just cover the vegetables, and bring everything to a boil over medium high heat. Reduce to a simmer, and cook, covered, until the hardest of the vegetables is soft but not overcooked. Start testing your vegetables for softness at 10 minutes and go from there. If you are cooking vegetables that have significantly varying cooking times, like asparagus and potatoes, consider adding in the asparagus later, once the potatoes are almost completely cooked.
  3. Add the cooked beans and roasted vegetables, if using, along with the coconut milk, if using. If needed, add more purified water so that all the ingredients are covered. Bring everything back up to a boil, lower the heat to a simmer and cook, covered, for another 5 minutes. Add the greens and herbs, if using, and stir them in until wilted. Stir in the citrus juice, if using.
  4. Working in batches, carefully transfer the soup to an upright blender with a ladle and blend on high until smooth. If the soup is too thick, add more purified water to thin it out. Check for salt and pepper, and adjust if needed. Serve, sprinkled with the garnish of your choice and with yogurt/sour cream, if you prefer.
Recipe by Golubka Kitchen at https://golubkakitchen.com/no-recipe-creamy-soup/