Garden Soup With Crispy Shallots
- ¼ cup coconut oil + 1 tsp
- 1 jalapeno seeded + minced
- 1 white onion chopped
- 4 cloves garlic minced
- 2 tbsp tamari
- 4 cups organic veggie broth or water
- 3 carrots medium sized, washed + thinly sliced
- 2 tomatoes medium sized, diced
- 1 eggplant small, chopped
- 1 cup green peas fresh or frozen
- 1 1⁄2 cup fresh green beans chopped into pieces
- 4 shallots thinly sliced
- 5 cups dark leafy greens of your choice, chopped
- sea salt to taste
- fresh ground pepper to taste
- dry roasted cashews optional
- Heat 1⁄4 cup of the coconut oil in a large, heavy saucepan over medium heat. Add the jalapeno and onion and cook for 2-3 minutes. Add the garlic and cook an additional 1 minute.
- Add the tamari and water or broth to the pot. Bring to a boil and then add the carrots. Reduce heat to a simmer and cook for 3 minutes.
- Add the tomatoes and eggplant and cook for 1 minute. Add the green peas and green beans and cook for 2 minutes, then turn off the heat.
- In a small saute pan heat the remaining teaspoon of coconut oil and saute the shallots, stirring, until they turn brown and crisp up, about 15 minutes. Set aside.
- Bring the soup to a boil again and add the greens. Cook until the greens wilt, no more than 1 minute. Taste the soup and season with salt and pepper as needed. Serve the soup and top with the shallots and dry roasted cashews, if desired.
This ain’t your average veggie soup. We adapted this from one of our favorite blogs, The First Mess. The tamari adds a delicious umami flavor to this incredibly nutritious, veggie packed meal or side. Top with crispy shallots, and if you want to get wild, toasted cashews, and you’ll be going back for seconds. Make ahead tip: The soup stores well covered in the fridge for 5-6 days or the freezer for months, so make in advance and just saute fresh shallots when you’re ready to eat.