Coconut Lemongrass Vegetable Ecstasy Soup
Dive into a bowl of pure comfort with Coconut Lemongrass Vegetable Ecstasy Soup, a vibrant and fragrant blend of tropical flavors and wholesome veggies. This plant-based recipe boasts the creamy richness of coconut milk, the aromatic brightness of lemongrass, and a medley of colorful vegetables like red bell pepper, zucchini, and mushrooms. Simmered in a flavorful vegetable broth and finished with a touch of lime juice and tamari, this soup strikes the perfect balance of savory, tangy, and umami. Garnished with fresh cilantro, green onions, and optional chili for a spicy kick, it’s a soul-warming dish that’s easy to prepare in just 45 minutes. Perfect for a cozy dinner or a light, yet satisfying meal, this gluten-free and dairy-free soup is a must-try for anyone craving bold, exotic flavors.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 stalks lemongrass stalks, trimmed and smashed
- 1 large red bell pepper, julienned
- 1 large carrot, julienned
- 1 medium zucchini, sliced into half moons
- 1 cup mushrooms, sliced
- 4 cups vegetable broth
- 1 can coconut milk, full fat
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons soy sauce or tamari
- 1 teaspoon brown sugar
- 2 leaves kafir lime leaves (optional)
- 2 tablespoons fresh cilantro, chopped
- 2 stalks green onions, sliced
- 0.25 teaspoon chili flakes or fresh red chili, sliced (optional)
- to taste salt
- to taste pepper
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the chopped onion and sauté for 3–4 minutes until softened.
Stir in the garlic, ginger, and smashed lemongrass stalks. Cook for 1–2 minutes until fragrant.
Add the red bell pepper, carrot, zucchini, and mushrooms to the pot. Sauté for 5 minutes, stirring occasionally.
Pour in the vegetable broth and add the kafir lime leaves, if using. Bring to a simmer and let cook for 15 minutes to allow the flavors to meld.
Remove the lemongrass stalks and lime leaves from the pot.
Stir in the coconut milk, lime juice, soy sauce or tamari, and brown sugar. Cook for 5 more minutes, but do not let it boil.
Add chili flakes or fresh chili, if desired. Season with salt and pepper to taste.
Ladle the soup into bowls and garnish with fresh cilantro and sliced green onions. Serve hot and enjoy!
Nutrition Facts
Calories |
933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6692 mg | 291% | |
| Total Carbohydrate | 113.3 g | 41% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 41.0 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 287 mg | 22% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3870 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
