Description

Cream of Vegetable Soup is a comforting and flavorful dish that showcases the vibrant essence of fresh vegetables blended with creamy coconut milk. This nourishing soup is perfect for any occasion, whether it’s a cozy dinner or a light lunch. Packed with essential nutrients, this recipe is not only easy to make but also versatile enough to satisfy different tastes. With the aromatic blend of garlic, ginger, and lemongrass, every bowl offers a delightful experience that can impress your guests or simply provide a healthy meal for yourself.

Ingredients

Scale

½ onion (sliced)
½ red onion (sliced)
3 carrots (peeled and cut into bite-sized pieces)
½ lbs small potato medley
4 baby bok choy (quartered)
30 oz coconut milk
2 cups vegetable broth
½ bunch of cilantro
2 scallions
5 garlic cloves
2 thai green chili
½ – inch piece of ginger (peeled and sliced)
1 lemongrass
1 tsp black peppercorns (ground)
½ tsp coriander seeds (ground)
½ tsp cumin seeds (ground)
2 tsp salt
1 tsp sugar
zest and juice of 2 limes
chives (diced)

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Instructions

Finely chop the garlic, ginger, scallions, and cilantro. Slice the lemongrass.
In a large pot, heat oil over medium heat. Sauté onions until translucent; add garlic, ginger, scallions, and lemongrass; cook until fragrant.
Add potatoes, carrots, bok choy, spices, salt, and lime zest/juice; stir well.
Pour in vegetable broth and bring to a boil. Lower heat and simmer for 20 minutes until vegetables are tender.
Blend the soup until smooth using an immersion blender or regular blender.
Return to pot on low heat; stir in coconut milk and warm through for about 5 minutes.
Serve hot with garnishes like diced chives or cilantro.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Blending
Cuisine: Vegetarian

Nutrition

Serving Size: 1 cup (240g)
Calories: 280
Sugar: 6g
Sodium: 680mg
Fat: 18g
Saturated Fat: 15g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 5g
Cholesterol: 0mg