I received an email from a listener requesting gluten and dairy-free recipes, and I love to receive feedback and requests.
When I decided to make soup this week, I worked to make it fit the request.
My other goal was to create a filling, warming soup since it's winter and that's what I've been craving lately.
This recipe also has little fat because I used light coconut milk and did not use any oil or butter.
What you need:
5 medium russet potatoes (about 2.5 pounds) peeled and diced
1 medium diced sweet onion
1 32 oz container organic vegetable broth
1 bay leaf
1 tsp saffron
2 tsp ground coriander
1/2 tsp ground cayenne pepper
1/8 tsp allspice
1 13.66 oz can light coconut milk
Salt to taste
What you do:
Put the diced potatoes and onions in a large pot, pour the broth over them and bring to a boil. Once the broth is boiling, reduce heat to a simmer and add everything else but the coconut milk and salt.
Continue to simmer for 20-25 minutes or until potatoes are soft. Take out the bay leaf and remove the soup from the heat.
In the pot, mash the mixture with a potato masher. Be sure to leave a few potato chunks intact for texture. Stir in coconut milk. Return to a simmer for ten minutes. Salt to taste and serve.
