Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, diced
- 2 zucchinis, chopped
- 1 red bell pepper, chopped
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic; sauté until translucent.
- Stir in carrots, zucchinis, and red bell pepper; cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat, simmer until vegetables are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in coconut milk, season with salt and pepper, heat through.
- Serve hot, garnished with fresh parsley.
Notes
- You can add other vegetables like cauliflower or leafy greens for variation.
- For a thicker soup, blend a portion of the soup before returning to the pot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sauté, Simmer, Blend
- Cuisine: Vegan, Healthy
- Diet: Vegan, Dairy-Free
Nutrition
- Serving Size: 1 bowl (approx. 250g)
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg