Classic recipe for cream of vegetable soup with dairy free ingredients and suggestions for serving as an appetizer or chunky style for a heartier main meal.
Soak rice overnight. (Rinse 1 cup basmati rice for a minute or two in clean filtered water. Place rice in a bowl and cover them with 6 cups fresh filtered water. Secure the lid and leave for 4 hours or overnight) Drain soaking water and cook soaked rice per linked article's instructions.
Chop organic celery, carrots, and onions and sauté in butter until soft.
Add chicken stock and coconut milk. Bring to a boil and skim off foam.
Turn down the heat and simmer for 10 minutes to blend the flavors.
Remove pot from heat and let cool for 10 minutes.
Blend with a handheld blender until smooth.
Add sea salt and pepper to taste.
Stir in a handful of soaked/cooked basmati rice per cup of soup as needed. Top with a few bits of shredded parsley and serve.
Substitute 2 cups filtered water and 2 cups chicken stock if you are low on chicken stock!
Substitute unrefined avocado oil for the olive oil if desired.
Add chunks of pastured roast chicken to make the soup more hearty and to serve as the main meal rather than just an appetizer.
Note that the nutritional information does not include optional basmati rice and chicken.