Description
Cream of Vegetable Soup is a heartwarming dish that’s perfect for any occasion. This creamy and flavorful soup combines fresh vegetables with aromatic spices, creating a delightful blend that warms you from the inside out. Enjoy it as a starter or main dish, and feel free to customize it with your favorite veggies. With its rich texture and vibrant flavors, this soup is sure to become a family favorite.
Ingredients
Scale
- 1 onion (sliced)
- 1 red onion (sliced)
- 1 lb small potato medley
- 3 carrots (peeled and cut into bite-sized pieces)
- 2 cups vegetable broth
- 30 oz coconut milk
- Fresh herbs (cilantro, chives)
- 2 garlic cloves
- 2 scallions
- 2 thai green chili
- 1 – inch piece of ginger (peeled and sliced)
- 1 lemongrass
- 1 tsp black peppercorns (ground)
- 1/2 tsp coriander seeds (ground)
- 1/2 tsp cumin seeds (ground)
- 2 tsp salt
- 1 tsp sugar
- zest and juice of 2 limes
- 2 tsp canola oil
- 1 tbsp canola oil
- 4 baby bok choy (quartered)
Instructions
- Wash and chop all vegetables into bite-sized pieces.
- In a large pot, heat oil over medium heat and sauté onions, garlic, scallions, ginger, lemongrass, and chili for about 5 minutes until fragrant.
- Add potatoes and carrots along with spices, lime zest, and juice. Stir to combine.
- Pour in vegetable broth and coconut milk, bring to a boil, then reduce heat and simmer for 20 minutes until veggies are tender.
- Blend the mixture until smooth using an immersion blender or standard blender.
- Add quartered baby bok choy and simmer for an additional 5 minutes until tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Global
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg