Heat oil and cook the following until tender, about 15 minutes over medium low heat:
2 Tbsp olive oil
2 cubes Rapunzel No-Salt-Added Vegetable Bouillon
2 onions, chopped
1 head celery, chopped
1/4 cup jalapeño pepper, minced
2 tsp garlic, minced
Add the following, bring to a boil, and then cover and simmer for 20 minutes (or until vegetables are tender):
1 can coconut cream + 1 can water
1 can cranberry sauce
1 Tbsp parsley
1 tsp kosher salt
1/2 tsp black pepper
1/4 tsp nutmeg
Blend soup with immersion blender (or cool and blend in food processor) and serve warm or cold.
I think it will serve eight and be about 150 calories and two servings of carbohydrate per cup. It's late, so I didn't analyze it.
Now, the only fresh veg left in my fridge is a bag of carrots and some turmeric, which will make a nice soup, and perhaps a peanut one.
I should probably attempt to sleep again. *waves*