Serves 5

 

Ingredients

 

• coconut oil

• 1/2 onion, diced

• 1 carrot, diced

• 1/2 cup brocolli, chunked

• 1/2 red pepper, diced

• 3 mushrooms, sliced

• 1 can coconut milk, full fat

• 4 cups vegetable brother, 1 carton

• 2 bay leaves

• 1/2 tsp. cayenne pepper

• 1 tsp. Mrs. Dash seasoning or a dash of celtic sea salt and pepper

• 1/4 cup nutritional yeast

• 1 box Amy's Thai Gluten Free Noodles

• green onion, for garnish

 

 

What to do:

 

 

Fry diced onion in coconut oil. Why that is frying cut carrot, red pepper, brocolli and mushroom. Add to the pan.

 

Add coconut milk, vegetable broth and 2 bay leaves to a large pot and bring to a boil.

 

Once veggies are cooked yet slightly crunchy, take out bay leaves and add veggies to the pot. Add cayenne pepper, Mrs.Dash or salt and pepper, nutritional yeast

 

Cook thai noodles - Bring a pot of water to a boil, add noodles and turn OFF heat. Cook for 5-6 minutes. Add noodles to soup. Serve!

 

Garnish with celtic sea salt, chia seeds, nutritional yeast and green onion.

 

*This soup is great for left overs!