Creamy Potato Dill Soup

This soup is loved by adults and kids alike, and has lots of veggies packed in for a flavorful, nutritious punch!

Ingredients:

• 2 Tbsp coconut oil
• 1 large onion diced
• 5 cloves of garlic minced
• 1 small head of cauliflower diced
• 1 head of celery chopped
• 4 large carrots peeled and diced
• 2 large sweet potatoes (or yams) peeled and diced
• 3 Tbsp himalayan salt
• 3 Tbsp fresh dill chopped
• 2 tsp ground yellow mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• 10 cups water
• 15 medium-large yellow potatoes peeled and diced
• 1 cup frozen peas
• 3 cups coconut milk
• 4 Tbsp cornstarch with equal parts water – to thicken soup (optional)

In a large pot on medium high, combine oil, onion, and garlic and brown lightly. Add in cauliflower, celery, carrots, and sweet potatoes. Cook for 8 minutes, stirring frequently. Add in all spices, salt, and water. Bring to a boil, then add potatoes and turn down to low heat and simmer for 30 minutes. The potatoes should be breaking down into the stock of the soup, if not, use a potato masher to lightly mash the veggies (ensuring that you still leave lots of texture to the soup – chunks are good). Add in the frozen peas and coconut milk, cook another 10 minutes. Optional: At this stage also add in the cornstarch and water mixture for a thicker soup if you choose. Enjoy!

Serves 10-12.