This is a recipe I got from Passionate Homemaking. It’s really great, easy to make and simple to make substitutions… which I did of course. Click the link above for the original recipe.

Use whatever vegetables you have on hand that sound good. Spinach, kale, beans, potatoes, etc.

• 1/2 cup chopped onion
• 1/4 cup butter
• 1 cup each diced potato, celery, cauliflower, carrot and broccoli (bag of frozen veggies also works great!)
• 3 cups water
• 3 cups of chicken broth
• 1 teaspoon salt
• 3 garlic cloves
• 1/4 teaspoon pepper
• 1/2 cup flour or arrowroot powder
• 2 cups coconut milk
• 1 tablespoons minced fresh parsley
• 1/8-1/4 tsp of each the following spices: paprika, coriander, ground mustard (increase as desired)
• 2-3 cups shredded cheddar cheese (or other cheese)

1. In a Dutch oven or large pot, saute onion and butter until tender.
2. Add vegetables, water, chicken broth, salt and pepper; bring to a boil.
3. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender.
4. Combine flour and coconut milk until smooth; stir into pan. Allow to thicken at a low temperature.
5. Add the parsley and other spices.
6. Just before serving, stir in the cheese until melted.