Description
A delightful and hearty vegan soup bursting with flavors, featuring earthy vegetables and creamy coconut milk.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 ribs celery, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 6 cups vegetable broth
- 4 medium potatoes, diced
- 1 cup kale, chopped
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
- Fresh parsley, chopped for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion for about 5 minutes until translucent.
- Add minced garlic and cook for an additional minute.
- Add sliced carrots and diced celery, sauté for another 5 minutes.
- Stir in dried oregano, thyme, and red pepper flakes, cooking for 1-2 minutes until fragrant.
- Pour in vegetable broth and add diced potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Add chopped kale, cook for an additional 5 minutes until wilted.
- Stir in coconut milk, season with salt and pepper. Heat through for another minute before serving.
- Serve hot, garnished with fresh parsley if desired.
Notes
For a creamier texture, blend part of the soup or add more coconut milk. Adjust salt based on the broth’s saltiness.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg