Description
Enjoy a warm, comforting embrace with this creamy vegetable soup that is easy to make and perfect for any occasion.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 large carrots, diced
- 2 stalks celery, chopped
- 1 medium zucchini, diced
- 4 cups low-sodium vegetable broth
- 1 can (14 oz) coconut milk
- 2 handfuls fresh spinach
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing until translucent and fragrant (about 5 minutes).
- Add Your Veggies: Stir in the diced carrots and chopped celery. Cook for approximately 7 minutes until slightly softened.
- Zucchini Time: Add the diced zucchini along with the vegetable broth. Bring to a gentle boil, then reduce heat to simmer for about 10 minutes until vegetables are tender.
- Cream It Up: Pour in the coconut milk and stir well. Let it simmer gently for another 5 minutes, allowing the flavors to meld.
- Add Spinach: Fold in the fresh spinach until wilted (this should take less than 2 minutes).
- Serve It Hot: Transfer soup into bowls and garnish with fresh herbs or croutons as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg