Vegetable Soup with Coconut Milk
Indulge in the comforting warmth of Vegetable Soup with Coconut Milk, a vibrant, hearty dish that combines fresh vegetables and creamy coconut milk for a delightful twist on a classic soup. This plant-based recipe is packed with nutrient-rich ingredients like zucchini, broccoli, and spinach, simmered in aromatic curry powder and turmeric for layers of bold, spiced flavor. A splash of lime juice adds a zesty finish, while the optional fresh cilantro garnish takes this soup to the next level. Ready in just 45 minutes, it’s the perfect blend of convenience and nourishment, ideal for weeknight dinners or meal prep. Serve it as a standalone meal or pair it with crusty bread for a wholesome, vegan-friendly feast that’s as satisfying as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, chopped
- 3 cloves Garlic cloves, minced
- 2 medium Carrot, diced
- 2 stalks Celery stalks, diced
- 1 large Red bell pepper, chopped
- 1 medium Zucchini, diced
- 2 cups Broccoli florets
- 4 cups Vegetable broth
- 1 13.5-ounce can Canned coconut milk
- 1 tablespoon Curry powder
- 0.5 teaspoons Ground turmeric
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 cups Fresh spinach
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3–4 minutes until translucent.
Stir in the minced garlic, diced carrots, and celery. Cook for another 4–5 minutes, stirring occasionally.
Add the red bell pepper, zucchini, and broccoli florets. Stir well to combine and cook for 3–4 minutes.
Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to medium-low and simmer for 15 minutes or until the vegetables are tender.
Stir in the coconut milk, curry powder, ground turmeric, salt, and black pepper. Cook for another 5 minutes, stirring to combine the flavors.
Add the fresh spinach and let it wilt into the soup for 2–3 minutes.
Remove the soup from heat and stir in the lime juice for a burst of freshness.
Taste and adjust seasonings if necessary. Garnish with fresh cilantro, if desired, before serving.
Nutrition Facts
Calories |
1763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.8 g | 166% | |
| Saturated Fat | 86.8 g | 434% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6955 mg | 302% | |
| Total Carbohydrate | 138.5 g | 50% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 50.8 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 503 mg | 39% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 4408 mg | 94% | |
*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.
