Creamy Garlic Broccoli Kale Rotini Soup

There are few things more comforting than a delicious hot bowl of soup! Try this comforting soup packed with fresh veggies and added texture and deliciousness from our Veggie Rotini. Recipe by @orchidsnsweettea_.

Prep Time: 10 minutes???

Total Time: 30 minutes

Ingredients

1 (8 oz.) box Ancient Harvest Veggie Rotini
1 large broccoli head, cut into small florets
2 medium carrots, peeled + diced
3 garlic cloves, minced
1 medium red onion, chopped
2 cups chopped kale, frozen or fresh
2 celery stalks, diced
½ cup full-fat coconut cream (I use Thai Kitchen)
3 cups vegetable broth
1 tsp sea salt
pinch of black pepper
1 tsp dried parsley
½ tsp dried basil
½ tsp dried oregano

Directions

Begin by cooking the veggie rotini al dente, according to packaging.
Add 1-2 Tbsps of olive oil to the dutch pot on medium-high heat.
Add in the garlic and onions, and Sauté for 1-2 minutes until slightly softened and fragrant.
Add the carrots, kale, broccoli, celery and veggie broth and bring to a boil. Once it begins to boil, reduce heat to low and let simmer for 10 minutes.
Season and stir until well incorporated.
Using a hand blender, blend everything until full smooth. **NOTE: if you don’t have a hand blender, carefully add the cooked veggies (along with 1 cup of the veggie stock from the pot) into a high-powered blender, blending until smooth and creamy.**
Be sure to leave a few chunks of veggies in the soup for a nice texture. Add the cooked rotini and stir in to incorporate.
Finally, stir in the coconut cream until creamy consistency is desired and let simmer for another 1-2 minutes. Remove from heat and serve immediately.
Enjoy!

Creamy Garlic Broccoli Kale Rotini Soup

Ingredients

Directions

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