Coconut Vegetable Soup
Coconut vegetable soup is a light yet nourishing dish, making it an ideal choice for any season. Coconut milk adds a soft creaminess to the soup, while the fresh vegetables and ginger lend a tangy flavor. This dish is not only healthy but also extremely easy to prepare. It's a perfect choice for a light lunch or dinner and fits well into a vegan diet. Make this recipe if you crave a quick, nutritious, and delicious soup that is guaranteed to impress everyone!
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Ingredients for this recipe
Servings: 4
400
ml
Coconut Milk
2
Carrots
1
Zucchini
1
Onion
2
cloves
Garlic
1
tsp
Fresh Ginger
150
g
Green Peas
500
ml
Vegetable Broth or Water
2
tbsp
Olive Oil
1
tsp
Salt
1
pinch
Black Pepper
10
g
Fresh Cilantro
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Preparation Steps
1
Finely chop the onion and garlic. Grate the ginger. Dice the carrots and zucchini into small cubes.
2
Heat the olive oil in a large pot over medium heat. Sauté the onion, garlic, and ginger until fragrant.
3
Add the carrots and zucchini, and cook for 5 minutes, stirring occasionally.
4
Pour in the vegetable broth or water. Bring to a simmer and cook for 10-12 minutes, or until the vegetables are tender.
5
Stir in the green peas and coconut milk. Season with salt and pepper. Cook for an additional 5 minutes.
6
Garnish with fresh cilantro and serve hot.
