3/4 cup Vegetable Broth
1/2 Sweet Potato (small, peeled and diced)
1/2 stalk Celery (diced)
1/8 tsp Sea Salt
1 1/2 tsps Fresh Dill (stems removed, chopped)
1/4 cup Canned Coconut Milk
3/4 tsp Apple Cider Vinegar
3/4 tsp Nutritional Yeast
1. Heat the vegetable broth in a pot and bring to a simmer while you prepare the remaining ingredients.
2. Add the sweet potato, celery and salt. Cook until the sweet potato is fork tender, about 15 minutes.
3. Stir in the dill, coconut milk, apple cider vinegar, and nutritional yeast. Adjust the salt as needed and cook for another 10 minutes. Divide evenly between bowls and enjoy!
Refrigerate in an airtight container for up to five days. Freeze for up to three months.
One serving equals approximately 1 1/2 cups.
Use bone broth instead of vegetable broth. Add sautéed garlic and onions.
Kale chips, nutritional yeast or crusty bread.
No Coconut Milk
Use almond milk, cashew milk, oat milk or cream instead.
Add chicken, sausage, lentils, tofu or quinoa.
- Cook Time: 30 minutes
- Serving Size: 1
- Calories: 182
- Sugar: 5g
- Sodium: 859mg
- Fat: 11g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg