This soup can really be made with whatever you have in season at the time. When I made this zucchini were looking great, my heirloom tomatoes were a luscious red color and organic corn on the cob was in mid season. I added some bacon for flavor and a little green onion to bring it all together. Enjoy!
4 cups homemade chicken stock (or store bought if you don't have homemade)
1 can full-fat coconut milk or cream
Variety of veggies - tomatoes, corn from the cob, peas, zucchini, kale, spinach, potatoes really anything you like
1/2 lb of bacon cut into bite sized pieces and cooked until crisp
Chives or green onions for garnish
Sea Salt and Pepper to taste
Pinch of red pepper flakes
Bring your stock to boil and if using potatoes add those first and cook until tender. Add other vegetables and cook until tender. Add coconut milk and bring to a low boil. Season and remove from heat. Dish into bowls, top with bacon and green onions or chives and enjoy!
Author: Christine Straley