Vegan Paya Soup
Indulge in the comforting warmth of Vegan Paya Soup, a plant-based twist on the traditional South Asian delicacy. Packed with vibrant flavors from aromatic spices like turmeric, cumin, and coriander, this hearty soup combines protein-rich split red lentils, creamy coconut milk, and fresh spinach to create a nourishing bowl of goodness. The medley of vegetables—including carrots, celery, and tomatoes—adds depth and texture, while a splash of lemon juice brightens every spoonful. Perfect for chilly evenings, this vegan soup is not only wholesome but also easy to prepare in under an hour. Garnished with fresh cilantro, it's a nutrient-dense, one-pot wonder that will satisfy your cravings and delight your taste buds. Rich, aromatic, and dairy-free, this recipe is a must-try for anyone seeking bold flavors in a healthy, vegan-friendly meal!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 1 large, chopped onion
- 4 cloves, minced garlic
- 1 inch piece, grated ginger
- 1 large, diced carrot
- 2 diced celery stalks
- 2 medium, chopped tomato
- 6 cups vegetable broth
- 1 cup split red lentils
- 1 whole bay leaf
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon coriander powder
- 1 teaspoon ground black pepper
- 1 can (14 ounces) coconut milk
- 2 cups, fresh spinach
- 2 tablespoons lemon juice
- 2 tablespoons coconut oil
- 1 to taste salt
- 0.5 cup, chopped fresh cilantro
Instructions
Heat the coconut oil in a large pot over medium heat. Add the cumin seeds and mustard seeds; let them splutter for about 30 seconds.
Add the chopped onion, garlic, and grated ginger to the pot. Sauté until the onions turn translucent, about 5 minutes.
Stir in the diced carrots and celery, cooking for another 5 minutes until they start to soften.
Add the tomatoes, turmeric powder, coriander powder, and ground black pepper. Cook for about 3 minutes until the tomatoes begin to break down.
Pour in the vegetable broth and add the lentils and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and let the soup cook for about 20 minutes, or until the lentils are tender.
Stir in the coconut milk and fresh spinach, cooking until the spinach wilts, about 3 minutes.
Add the lemon juice and season the soup with salt to taste.
Remove the bay leaf before serving. Garnish with chopped fresh cilantro.
Serve hot and enjoy your comforting bowl of Vegan Paya Soup.
Nutrition Facts
Calories |
1908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5663 mg | 246% | |
| Total Carbohydrate | 305.3 g | 111% | |
| Dietary Fiber | 55.7 g | 199% | |
| Total Sugars | 74.4 g | ||
| Protein | 90.7 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 760 mg | 58% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 7494 mg | 159% | |
*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.
