Description
Cream of Vegetable Soup is a comforting and nutritious dish that brings together a medley of fresh vegetables and aromatic spices, resulting in a creamy delight that’s perfect for any occasion. This soup not only warms the soul but also impresses with its rich flavors and health benefits. Whether you’re hosting a cozy dinner or simply in need of comfort on a chilly evening, this recipe is sure to satisfy.
Ingredients
Scale
- ½ bunch of cilantro
- 5 garlic cloves
- 2 scallions
- 2 Thai green chilies
- ½ inch piece of ginger (peeled and sliced)
- 1 lemongrass stalk
- 2 cups vegetable broth
- 30 oz coconut milk
- ½ lbs small potato medley
- 3 carrots (peeled and cut into bite-sized pieces)
- 4 baby bok choy (quartered)
- ½ onion (sliced)
- ½ red onion (sliced)
- ½ tsp coriander seeds (ground)
- ½ tsp cumin seeds (ground)
- 1 tsp black peppercorns (ground)
- 2 tsp salt
- 1 tsp sugar
- zest and juice of 2 limes
- 2 tsp canola oil
- 1 tbsp canola oil
Instructions
- Wash and chop all vegetables into bite-sized pieces.
- In a large pot, heat canola oil over medium heat and sauté onions and garlic until translucent.
- Add chopped carrots, potatoes, bok choy, ginger, chilies, spices, salt, sugar, lime zest, and juice; stir well.
- Pour in vegetable broth to cover the vegetables and bring to a boil. Reduce heat to low and simmer for about 20 minutes until tender.
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in coconut milk and heat gently for an additional 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 21g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg