Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 cups spinach, chopped
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic; sauté until translucent.
- Stir in carrots, celery, 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.
- Stir in coconut milk and chopped spinach; cook for another 5 minutes.
- Season with salt and pepper, garnish with fresh herbs, and serve hot.
Notes
- You can add other vegetables like bell peppers or peas for variation.
- For a thicker soup, blend a portion before mixing in the coconut milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Vegan, Healthy
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg