Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchinis, 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 diced onion and cook until translucent, about 5 minutes.
- Stir in garlic and cook for another minute.
- Add carrots, celery, and zucchini; cook for 5-7 minutes until slightly tender.
- Pour in vegetable broth and bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in coconut milk, season with salt and pepper, and cook for another 5 minutes.
- Serve hot, garnished with fresh parsley.
Notes
- Feel free to add other vegetables like spinach or peas for extra flavor.
- This soup can be blended for a creamier texture or enjoyed chunky.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Vegan
- Diet: Plant-based
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 180 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg