Description

Cream of Vegetable Soup is a heartwarming dish that perfectly blends fresh vegetables, aromatic spices, and creamy coconut milk for a comforting culinary experience. This vibrant soup is ideal for cozy dinners, quick lunches, or impressive starters for gatherings. Packed with nutrition and bursting with flavor, it caters to both busy weekdays and leisurely occasions. With its versatility, you can easily customize the ingredients based on what you have on hand. Enjoy a bowlful of warmth and nourishment any time you crave something hearty yet healthy.

Ingredients

Scale

½ bunch cilantro
5 garlic cloves
½ onion (sliced)
3 carrots (peeled and cut)
30 oz coconut milk
2 cups vegetable broth
½ lbs small potato medley
4 baby bok choy (quartered)
1 tsp black peppercorns (ground)
½ tsp coriander seeds (ground)
½ tsp cumin seeds (ground)
2 tsp salt
1 tsp sugar
zest and juice of 2 limes

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Instructions

Prepare all vegetables by washing and chopping them finely.
In a large pot, heat canola oil over medium heat. Sauté sliced onions, garlic, ginger, scallions, Thai chili, and lemongrass until fragrant.
Add potatoes and carrots; stir well and cook for an additional 5 minutes.
Season with spices: black peppercorns, coriander seeds, cumin seeds, salt, sugar, lime zest, and juice. Mix thoroughly.
Pour in vegetable broth and coconut milk; bring to a gentle boil. Reduce heat and simmer for 15-20 minutes until vegetables are tender.
Blend the mixture until smooth using an immersion blender or regular blender in batches.
Stir in quartered baby bok choy and cook for another 5 minutes until tender.
Serve warm garnished with diced chives.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Sautéing, Blending
Cuisine: Vegetarian

Nutrition

Serving Size: 1 cup (240g)
Calories: 210
Sugar: 5g
Sodium: 450mg
Fat: 12g
Saturated Fat: 10g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg