Description
Warm your soul with this creamy vegetable soup, a delightful blend of fresh veggies and rich coconut milk. Perfect for cozy nights or a quick nutritious meal!
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 medium carrots, chopped
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 medium zucchini, chopped
- 4 cups low-sodium vegetable broth
- 1 can (400ml) coconut milk
- 2 cups fresh spinach
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, drizzle olive oil and add diced onions, carrots, and celery. Sauté for about five minutes until softened and fragrant.
- Stir in minced garlic and cook for another minute until aromatic.
- Add chopped zucchini along with the vegetable broth. Bring to a boil, then reduce heat to simmer for about ten minutes until all vegetables are tender.
- Stir in the coconut milk and mix well to achieve that creamy texture. Let it simmer gently for another five minutes.
- Toss in fresh spinach last so it wilts nicely. Season generously with salt and pepper.
- Ladle into bowls and serve hot, preferably with crusty bread on the side!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 200
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg