St. Patrick's Day Soup!

Ingredients
1 cup coconut milk
3.5 to 4 cups vegetable or chicken stock
1 14-oz can Great Northern Beans or 2 cups personally prepped beans. 
1 yellow onion, diced
1/2 teaspoon sea salt
1/4 teaspoon ground pepper
1/2 teaspoon minced garlic
1/2 teaspoon fresh or dry thyme, chopped
1 pinch of nutmeg
1 large or 2 medium yellow potatoes, dice
1.5 to 2 pounds broccoli, chopped or cut into florets, remove any hard outer layer of stock
12+ asparagus spears and any other non-starchy veggie additions you want to add.

Instructions
Add all ingredients to soup pot except asparagus and possible other veggie additions and cook until potatoes and broccoli are tender (about 10 minutes). Blend all mixed contents together until creamy. Meanwhile, as you are waiting for veggies to soften, steam the asparagus and your selection of any other assorted of vegetables that you want to add-in whole to the creamed base soup, such as sliced carrots, cauliflower, Brussels Sprouts, and so forth. Steam additions and then add them into the creamed base. This is what the soup looked like blended and with just asparagus added whole. My youngest boy Danny and my grandson couldn't eat enough of it and thought it was a really cool Friday night soup, just in time to get ready for St. Patrick's Day tomorrow!

Options!

If you are not vegan, you could also add some freshly grated cheese and some chunks of ham. This soup taste so good as pictured that it needs nothing else; however, enjoy some creative license and have fun with it.  

Be the first of your friends to "like" this soup on Facebook - just in time for St. Patrick's Day!