Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 zucchinis, diced
- 1 cup chopped kale or spinach
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add diced carrots and zucchini; cook for 5 minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 minutes.
- Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
- Stir in coconut milk, and season with salt and pepper. Warm through.
- Serve hot, garnished with fresh herbs.
Notes
- Feel free to add your favorite vegetables or protein sources like tofu.
- For a thinner soup, add more vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan, Plant-based
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal Kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg