Easy Vegetarian Coconut Soup

Recipe

Soup, Chili & Stew
Easy Vegetarian Coconut Soup

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User Rating

3 out of 5 stars
Rate it:
1 ratings

Recipe Data

4
Servings
10min
Prep
30min
Total

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Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
½ tsp.Hy-Vee coconut oil
½ c.chopped onion
2 tsp.minced fresh garlic
3 c.Hy-Vee vegetable stock
2 c.thinly sliced carrots
3 c.sliced mushrooms
2 c.chopped zucchini
1 tbsp.lime juice
2 tsp.lemongrass paste
2 tsp.grated fresh ginger
2 tsp.Hy-Vee less-sodium soy sauce
1(13.5 oz) can unsweetened coconut milk
Sriracha, fresh cilantro and lime wedges, for serving

Directions

  1. In a 4-quart saucepan, heat coconut oil over medium heat. Add onions and garlic; cook for 3 minutes or until onions are soft, stirring occasionally.
  2. Add broth and carrots. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Add mushrooms, zucchini, lime juice, lemongrass paste, ginger and soy sauce. Cook for 5 minutes or until zucchini is tender. Add coconut milk. Return to a simmer and cook until heated through.
  3. Divide soup among bowls. Serve with sriracha, cilantro and/or lime wedges, if desired.

Nutrition facts

Servings

110 Calories per serving

Amounts Per Serving

  • Total Fat: 3g
  • Cholesterol: 0mg
  • Sodium: 700mg
  • Total Carbohydrates: 16g
  • Protein: 3g

Daily Values

0%
Vitamin A 220%
0%
Vitamin C 30%
0%
Iron 6%
0%
Calcium 15%

Recipe Source:

Hy-Vee Seasons Health 2016.