Everyday Cream of (Whatever) Soup

Cream-based vegetable soups are moist, grounding, soft, and smooth.

4 cups water or vegetable broth

4 cups chopped kale, collard greens, swiss chard, and/or carrots

½ tsp each of coriander seed, cumin seed, fennel seed, ground

½ tsp turmeric powder

1-inch piece fresh ginger root, peeled

2 tsp ghee

1 cup almond milk

Blend all ingredients except almond milk and ghee until smooth. Transfer to a medium saucepan. Add ghee. Cook over medium heat until mixture boils for approximately 5 minutes. Add almond milk. Salt and pepper to taste. Serve warm.

For a smoother, creamier texture, blend again after cooking.