Creamy Summer Cajun Soup

How to make a Creamy Summer Cajun Soup.

Ingredients: Serves 6

  • 4 small carrots, peeled and chopped
  • 2 cups cooked chickpeas, rinsed and drained
  • 28 oz can diced tomatoes, with juices
  • 1 red pepper, chopped
  • 14 oz shelled peas
  • 2 cups baby spinach
  • 1 large sweet potato, chopped
  • 1 large shallot, chopped
  • 3 cloves garlic, chopped
  • 2 tbsp 10-Spice Mix
  • 3 tbsp nutritional yeast
  • 1/2 tsp celery seed
  • Dash no-salt seasoning
  • 6 cups water
  • 1 tbsp coconut oil
  • 1/2 soy milk

Method:

  1. In a large pot over medium heat, heat the oil.
  2. Once hot, add the shallot.
  3. Season with salt.
  4. Saute until softened, for around 5 minutes.
  5. Stir in garlic and cook for 1-2 minutes, until fragrant.
  6. Stir in the carrots, bell pepper, sweet potato, tomatoes with juice, spice mix, nutritional yeast, celery seed, no-salt seasoning and the water.
  7. Stir well to combine.
  8. Raise heat to bring to a boil then cover, reduce heat to low and simmer the soup for 20 minutes until the vegetables are tender.
  9. Stir in the peas, chickpeas, soy milk and spinach.
  10. Season to taste.
  11. Simmer for an additional 5-10 minutes until warmed through and the spinach leaves are a brilliant green.
  12. Add additional 10-Spice Mix, to taste.
  13. Serve and enjoy!
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