Updated: Jan 3
Cream-based vegetable soups are moist, grounding, soft, and smooth.
4 cups water or vegetable broth
4 cups chopped kale, collard greens, swiss chard, and/or carrots
½ tsp each of coriander seed, cumin seed, fennel seed, ground
½ tsp turmeric powder
1-inch piece fresh ginger root, peeled
2 tsp ghee
1 cup almond milk
Blend all ingredients except almond milk and ghee until smooth. Transfer to a medium saucepan. Add ghee. Cook over medium heat until mixture boils for approximately 5 minutes. Add almond milk. Salt and pepper to taste. Serve warm.
For a smoother, creamier texture, blend again after cooking.