Description
Looking for a simple, nutrient-dense soup that requires neither meat nor beans? You’ll love this recipe for Irish Soup!
Ingredients
Scale
- 4 TB coconut oil or butter
- 12 oz bag of frozen Mirepoix (or equivalent finely chopped onion, celery & carrot)
- 1–2 TB rice flour*
- 7–8 cups bone broth
- 1/2 to 3/4 cup gluten-free steel cut oats
- 1 cup frozen chopped spinach or greens
- 4 TB coconut cream** (or real cream)
- unrefined sea salt, to taste (I start with about 1/2 tsp)
- ground black pepper, to taste (I start with about 1/4 tsp)
Instructions
- Heat a large pot over medium heat.
- Melt coconut oil or butter in the pot.
- Add Mirepoix and cook until veggies are soft.
- Stir in the flour and cook another minute or two to thicken, stirring constantly.
- Add broth and bring to a boil.
- Turn heat to low and cover. Simmer for about 15 minutes.
- Stir in the oats and spinach.
- Cook for about 15 minutes more, stirring occasionally.
- Stir in the coconut cream.
- Add salt and pepper, to taste.
Notes
*I’ve also used potato flour, buckwheat flour, and others.
**Coconut cream is found at the top of a can of cold coconut milk–the cream solidifies at the top. Depending on the temperature of your house, you may need to place one can in the fridge before preparing this recipe. In my experience, most cans of coconut milk separate automatically.