Golden Soup | Plant-based, Dairy-free, Easy Recipe

This golden soup is an absolute ray of sunshine. I mean, aside from how pretty it is, it is totally nourishing, very anti-inflammatory and really delicious. In fact, when I posted it a few weeks ago on Instagram, I posted the full recipe and I was getting rave reviews and I thought, you know what, I have to get this recipe on the blog and on the YouTube channel because it's so good. So this recipe is totally plant-based and it's also dairy-free, but yet it's still super creamy and luxurious because you get that full-fat coconut milk in there, but I find it doesn't have the heaviness that you get from a heavy dairy cream. The process of making this golden soup is really, really simple. So first you're just gonna saute your onions for about five minutes, then you're gonna add your carrots and your celery and then add all of your spices and just saute that all together and smell the rich aromas, oh, it's so good. Then you're gonna add your veggie stock and then your butternut squash and you'll bring it up to a boil and then reduce to a simmer and add your quinoa, so that's when your quinoa is going to cook. If you wanna make this recipe paleo, just simply omit the quinoa, but I do like adding it in there because it gives you that good plant-based protein. And then just before you serve it, that's when you add your full-fat can of coconut milk that gives that rich, creamy, luxurious flavor and also because of that good fat in there, it's gonna help keep you fuller longer. Now you might be wondering, ah, but is the coconut milk gonna curdle? You're not adding the coconut milk when it's boiling. Yes, it's still very hot, but coconut milk isn't like dairy cream. If you pour dairy cream into this really hot soup, yes, it would curdle, so you don't have to worry about that with the coconut milk. Something you'll love about this soup is that it freezes really well and it will last in the fridge for about up to a week. Actually the flavors, when it sits overnight, get even more tasty, but you could very easily freeze this for up to three months. I tend to freeze it in smaller batches so that I can take it out in the morning and then I can have it for a really healthy and balanced lunch. One final thing I want to mention about this soup, if you have little ones around and they can eat the larger chunks of the vegetables within this soup, you could always put it in a blender or a food processor and just blend it up and you have an amazingly nourishing soup for your little one. So I hope you guys love this golden soup recipe. Any questions or comments, post below. Please give me a thumbs up. I would love if you subscribe to my channel and click the little bell so that you get notifications whenever I have a new recipe. And finally, have a joyous day guys! Bye!