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–+ servings
Creamy Vegetable Soup

Creamy Vegetable Soup

Warm up with a bowl of Creamy Vegetable Soup packed with vibrant flavors and wholesome ingredients. Perfect for cozy nights or dinner parties.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 bunch cilantro
  • 5 cloves garlic
  • 2 green onions
  • 1.5 cm ginger, peeled and sliced
  • 1 stalk lemongrass
  • 1 tsp ground black pepper
  • 0.5 tsp ground coriander seeds
  • 0.5 tsp ground cumin seeds
  • 2 tsp salt
  • 1 tsp sugar
  • 2 limes (zest and juice)
  • 2 tsp canola oil
  • 1 tbsp canola oil
  • 225 g mixed small potatoes
  • 2 cups vegetable broth
  • 850 ml coconut milk
  • chopped chives for garnish

Equipment

  • Large pot or Dutch oven
  • Blender or food processor
  • Wooden spoon
  • Sharp knife and cutting board
  • Serving bowls

Method
 

  1. Start by gathering all ingredients for the chili paste; toss them into a blender and blitz until smooth, then refrigerate.
  2. Heat 1 tbsp of canola oil in a large pot over medium-high heat; add the sliced onions and sauté for about 5 minutes.
  3. Add the potatoes and carrots to the pot and sauté for another 5 minutes.
  4. Pour in the vegetable broth, bring to a boil, then lower the heat and let simmer for 20 minutes.
  5. Stir in the coconut milk and chili paste; mix thoroughly and adjust seasoning as needed.
  6. Add the bok choy and cook for 5 more minutes; ladle the soup into bowls, sprinkle with chives, and serve.

Nutrition

Calories: 300kcalCarbohydrates: 35gProtein: 5gFat: 17gSaturated Fat: 15gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 20IUVitamin C: 40mgCalcium: 10mgIron: 15mg

Notes

Don’t skip the lime zest; it adds brightness to the dish. Use fresh vegetables for the best texture and flavor. If you prefer a smoother soup, blend half of it before serving. Stores well in the fridge for up to 3 days; freeze for longer storage.
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