vegetable soup

Alpine Vegetable Soup

Alpine Vegetable Soup
Alpine Vegetable Soup
photo by recipe author


Servings: 4-6
Preparation Time: 30 minutes

  • 3 tablespoons coconut oil
  • 1 large onion, chopped
  • 4 cloves garlic, pressed
  • 6 cups homemade chicken broth or stock
  • 2 medium sweet potatoes, peeled and diced
  • 2 medium red potatoes, scrubbed and diced
  • 2 medium carrots, peeled and diced
  • 2 large celery stalks, diced
  • 2 medium zucchini, quartered lengthwise and diced
  • 1 cup riced cauliflower
  • 1/4 cup fresh dill, minced (or 1-2 tablespoons dried)
  • 1/2 cup fresh parsley, minced
  • 2 teaspoons Himalayan pink salt
  • 1 teaspoon black pepper

Melt coconut oil in a soup pot or Dutch oven over medium heat and saute the onion and garlic until the onion is translucent, about 5 minutes.

Add the broth, all the vegetables, and bring the soup to a boil. Lower the heat, cover the pot, and simmer about 15 minutes, or until the red potatoes are fork tender.

Stir in the dill, parsley, salt and pepper.

Turn off the heat and let the soup sit, covered, for 5 minutes before serving.

Stephanie from Sierra Madre, CA won $50 for this recipe and photo! Submit your recipes here!

Creamy Dairy Free Coconut Zucchini Soup

Creamy Dairy Free Coconut Zucchini Soup
photo by recipe author


Servings: 3-4
Preparation Time: 45 minutes

  • 2 tablespoons virgin coconut oil
  • 1/8 teaspoon ground black pepper
  • 1 large garlic clove, chopped
  • 1 medium onion, chopped
  • 1.5 pounds zucchini, chopped
  • salt to taste
  • 1.5 cups vegetable stock or chicken broth*
  • 1 tablespoon coconut cream concentrate

Make Your Own Chicken Broth:

*Chicken broth is super simple to make. Follow the recipe here.

Heat a sauce pan on low-medium heat and add coconut oil. Once the oil is hot, add ground pepper, garlic and onions. Stir immediately to avoid burning the pepper. Cook until the onion is soft, stirring intermittently. Add chopped zucchini and salt. Cover and cook until the zucchini is softened. Then add the vegetable stock or chicken broth. Let it simmer for 2 minutes.

Let it cool, then puree it using a blender, until smooth.

Transfer to the saucepan again, add in the coconut cream concentrate and stir well. Warm it slightly. Season with pepper and serve.

Sheetal from Foster City, CA won $50 for this recipe and photo! Submit your recipes here!