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12 Comments

  1. I’ll be making this tomorrow night. Will use a milk base. No issues which dairy in my household. I’ll let you know how it goes. Sure looks good!

  2. Hi! I want to make this soup but I want to calculate points for weight watchers. Do you have the nutritional facts per serving? (I’m assuming a serving is 1 cup!) Thanks!

  3. I made this last night for our church Advent soup supper. It makes a ton, and even with a small group, half of it was gone. I can’t use onions, so I put in about 12 good-sized mushrooms, sliced. I used the rest of an old can of thyme (about 2 teaspoons) but could have used a bit more. I only had 2 cloves of garlic – definitely could use all the garlic in your recipe. My broth (8 cups) was frozen, so while it was thawing in the microwave, I put in a couple tablespoons of olive oil and started cooking all those veggies. By the time thawing was accomplished (mostly – I’m impatient), everything was cooked but the sweet potatoes. So, another 30 minutes of cooking with the broth. Then, I didn’t do the milk/flour step. I don’t need the extra flour. But I do like the canned coconut milk with all that fat stirred together. I only had a half cup of that left, so I put it in, and a can of evaporated milk (after pureeing the above.) It was heavenly, even without onions. Thank you!

  4. I love how this turned out. We cut the recipe in half and added more paprika and garlic. We also topped it with vegan bacon, vegan cheese and some croutons. Thanks for a yummy recipe!

  5. This soup was so creamy and flavorful. I used refrigerator coconut milk and veggie broth. I Will definitely make this again.

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