Creamy Veggie Potato Soup

INGREDIENTS:
8 russett potatoes
3 cups almond milk
2 cups broccoli
1 carrott
2 tbsp coconut oil
3/4 tsp pink Himalayan salt
1/2 tsp black pepper
1/2 tsp dried thyme
1/4 tsp turmeric

Optional Toppings:
Spring Onion
Hemp Seeds

DIRECTIONS:
Boil 6 potatoes until you can stick a fork in them and they slide off.

In a saute pan, heat up coconut oil. Add 2 chopped potatoes, chopped broccoli & carrots and cook until softened (about 5-10 minutes on medium heat). Stir every minute or so. Next add all the spices and cook for another two minutes once well combined.

Blend almond milk and the 6 boiled potatoes (with a few dashes of salt) and then mix with the sautéed potatoes and veggies. Top with hemp seeds and spring onion.

Smokey Chickpea Soup

INGREDIENTS:
1 1/2 cup frozen peas
3 carrots
1 can tomatoes
1 sweet onion
6 cups cooked chickpeas
6 cups chickpea water or vegetable broth
1/2 tbsp turmeric
1 tbsp smoked paprika
1 tbsp garlic powder

DIRECTIONS:
Heat big pot with 1 tbsp oil. Add carrots and onions, cook until soft. Add frozen peas & tomatoes with 1/2 cup water. Add turmeric, paprika & garlic to pot, cook for 5 minutes. If you soak and cook your own beans, add 1 tsp smoked paprika & turmeric to water and cook until soft. Add either 6 cups of the liquid to the pot or 6 cups vegetable broth. Add beans, cook 10 minutes. Enjoy! Add salt and pepper to taste.