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Creamy Vegetable Soup with Coconut Milk
Created by: Howcan Team
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 6 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 cups spinach, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and cook for 3-4 minutes until softened.
- Stir in the minced garlic and cook for another 1-2 minutes.
- Add the diced carrots, celery, red bell pepper, zucchini, and green beans to the pot. Cook for 5-6 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and let it simmer for 15-20 minutes until the vegetables are tender.
- Stir in the coconut milk, salt, black pepper, dried thyme, dried oregano, paprika, and cayenne pepper. Let the soup simmer for an additional 5 minutes to allow the flavors to meld together.
- Add the chopped spinach and cook for 2-3 minutes until wilted.
- Taste the soup and adjust the seasoning if needed.
- Remove the pot from the heat and stir in the fresh parsley.
- Serve the creamy vegetable soup hot and enjoy!
Vegetable soup has a rich history dating back to ancient civilizations, with each culture adding its own unique twist to the recipe. The addition of coconut milk for creaminess is a popular variation that originated in Southeast Asia, where coconut trees are abundant. Renowned chefs like David Thompson and Gaggan Anand have incorporated this ingredient into their modern interpretations of traditional vegetable soup. In Thailand, the best version of this dish can be found in street food stalls and local restaurants, where fresh vegetables and aromatic herbs are simmered in a flavorful coconut milk broth. The key to getting this dish right lies in the balance of spices and the quality of the coconut milk used. For a famous alternative method, consider the Indonesian Sayur Lodeh, a vegetable soup with coconut milk and spices.
45 min
6
200 calories
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