So, guess what I made for dinner last night? Soup. How'd you know? I even took a picture.
Not this picture. That's the crocuses blooming in my front yard. And the dead stuff we still haven't cleaned up yet. Yard work isn't very high on my priority list.
This is the soup. Now that I look at the picture, it doesn't look that appetizing. My son had already started eating it. But it tastes good. Really. Trust me. Better than it looks. It was so good, it's all gone.
Dairy-free Cream of Vegetable Soup
1/2 medium onion, diced
2 T. butter
5 medium potatoes, scrubbed and cubed fairly small
2 t. salt
1 t. ground black pepper
1 t. smoked paprika (regular will work)
2 bay leaves
1 T. dried parsley
1 12 oz bag frozen mixed vegetables
1 14 oz can coconut milk
6 oz bacon, diced (optional)
Saute onion in butter in large (3-4 quart) saucepan. Add diced potatoes, seasonings, and enough water to cover. Cover pot and simmer for 1 to 1 1/2 hours, until potatoes are tender. Add frozen vegetables. Cook another 5 to 10 minutes until frozen veggies are cooked. Add coconut milk. Cover and cook on low just until heated through. Add more salt if needed.
Meanwhile, cook bacon until crunchy. Serve as a garnish on the soup.