Print

Cream of Vegetable Soup

Cream of Vegetable Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Savor every spoonful with our luscious Cream of Vegetable Soup—easy to make and packed with flavor! Dive in now for comforting goodness.

Ingredients

Scale
  • ½ bunch cilantro
  • 5 garlic cloves
  • 2 scallions
  • 2 Thai green chilies
  • ½-inch piece of ginger
  • 1 lemongrass stalk
  • ½ lb small potato medley
  • 3 carrots
  • 2 cups vegetable broth
  • 30 oz coconut milk
  • 4 baby bok choy
  • 2 tsp canola oil (for sautéing)
  • 1 tbsp canola oil (for finishing)
  • ½ onion (sliced)
  • ½ red onion (sliced)
  • 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

Instructions

  1. In a large pot, heat 2 teaspoons of canola oil over medium heat. Sauté sliced onions until translucent.
  2. Add minced garlic, ginger, scallions, and Thai chilies; cook for another few minutes until aromatic.
  3. Stir in potatoes and carrots before adding vegetable broth. Bring to a gentle simmer for about 20 minutes until tender.
  4. Add bok choy and coconut milk; simmer for an additional 10 minutes until the bok choy is wilted.
  5. Finish with lime zest and juice; stir well before serving.

Nutrition

Find it online: https://kitchenmealplan.com/cream-of-vegetable-soup/