Ingredients:
- 1 package of Chek Hak’s Roasted Root Veggies
- ½ of a yellow onion, thinly sliced
- 4 garlic cloves, sliced
- 1 cup of canned coconut milk
- 1 cup of chicken broth
- 2 Tbsp butter
- 1 tsp paprika
- 1 tsp salt
Instructions:
- Melt the butter in a medium saucepan.
- Add the onions and garlic to the pan and saute until tender.
- Add the roasted root veggies and saute for a few more minutes.
- Top the veggie mixture with coconut milk and broth.
- Season with salt and paprika, mixing well.
- Bring the mixture to a simmer, and cover for 15 minutes, stirring frequently.
- Once the veggies are fork-tender, transfer the mixture to a blender and blend until smooth.
- Top with green onions, pumpkin seeds, or microgreens!