Recipe
Soup, Chili & Stew
Easy Vegetarian Coconut Soup
Primary Media
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- 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.
- 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.
- 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.