Autumn came fast and so did the cooler temperature that comes along with it.

Fall inevitably calls for comfort food cravings, especially for recipes that are warm, hearty and delicious of course extra points if it’s a soup!  After searching Pinterest and Instagram for enticing kinds of soup inspirations that I saved and added to my pins and folders, I made up my mind that I was going to make up a soup that hit a couple of my cravings. One was to make a creamy and still “soupy” (if that was even possible), second it had to have lots of vegetables, and third it must have bacon. I’m so happy with how this turned out! It’s perfect for cold rainy days.

Substitutes

Use any veggies that can stand up to long simmer or add the veggies according to their cook time, after the potatoes are closer to getting tender.

Ingredients:

1/4 tsp turmeric

1/2 tsp garam masala

1/4 tsp cumin

1 tsp broth powder or boullion

1/2 tsp paprika

1/4 tsp black pepper

1/4 tsp sea salt

Minced Garlic

Diced Onion

Fried Bacon (1 package)

2 medium potatoes diced

1 medium sweet potato diced

2 cups of chopped cabbage diced

1 cup of fennel diced

1 cup of carrots diced

1-2 cups of celery diced

2 L of chicken broth (or 2 L of water with chicken broth powder)

Coconut Milk 1/2 a can or 1 can for richer broth

Garnish: Green Onion, Cilantro, Parsley

Optional: Add any other veggie you have

Procedure:

1) In a large pot, sautee onion and garlic until translucent.

2) Add all the veggies and sautee for 5 minutes.

3) Add chicken broth or water with broth powder and seasonings.

4.) Let boil for 5 minutes on medium high.

5) Add Bacon and turn down to simmer until potatoes are soft and tender.

6) Add Coconut milk and simmer for 10 minutes.

7) Adjust salt and pepper to desired taste.

8) Serve hot with garnish and a side of garlic bread.

Store left overs in the freezer for ready to go easy lunch!

Enjoy!