Vegetable Soup With Coconut Milk Recipes
COCONUT CURRY VEGETABLE SOUP
I've been a vegetarian since high school, so modifying recipes to fit my meatless requirements is a challenge I enjoy. This soup tastes rich and creamy and is packed with nutrients! -Carissa Sumner, Washington, DC
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil over medium heat. Add celery and carrots; cook and stir 6-8 minutes or until tender. Add garlic, ginger, curry powder and turmeric; cook 1 minute longer., Add broth, coconut milk, potato and salt; bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until potato is tender. Meanwhile, heat rice according to package directions., Stir rice into soup. If desired, serve with lime wedges.
Nutrition Facts : Calories 186 calories, Fat 8g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 502mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
COCONUT CURRY VEGETABLE SOUP.
Filled with nutritious vegetables and spices, this aromatic coconut curry vegetable soup recipe is warm, comforting and healthy.
Provided by Alida Ryder
Categories Dinner
Time 40m
Number Of Ingredients 17
Steps:
- In a large pot, saute the onions, garlic, ginger, carrots, celery and peppers until soft and starting to caramelize.
- Add the garlic, ginger and spices and saute for another minute or two then add the tomatoes, remaining vegetables, stock and coconut milk.
- Season with salt and pepper then reduce the heat and bring to a simmer.
- Reduce the heat and cook for 20-30 minutes until all the vegetables are cooked through.
- Adjust seasoning then serve with a dollop of yogurt and fresh cilantro/coriander.
Nutrition Facts : Calories 185 kcal, Carbohydrate 28 g, Protein 7 g, Fat 5 g, SaturatedFat 4 g, Cholesterol 4 mg, Sodium 357 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
VEGETABLE SOUP WITH COCONUT MILK
A nice heartwarming soup for winter. Just a little different:) This serves 8 @ 1.5 points each for those on W W. I have listed points values beside each ingredient.
Provided by Jogreen
Categories Coconut
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Chop all the vegetables roughly and place in a large saucepan.
- Add enough water to just cover the vegetables and add the salt and garlic.
- Bring to a boil then reduce to a simmer and cook for about 45minutes until the vegetables are soft.
- Keep topping up the water to JUST cover the vegetables if necessary.
- Stir in the curry powder and mix well.
- Remove from heat and puree the mixture. I use a stick blender. Do Not Tip Out The Water!
- Stir in the coconut milk and reheat gently.
- Enjoy!
Nutrition Facts : Calories 199.3, Fat 12.2, SaturatedFat 10.6, Sodium 615.6, Carbohydrate 22.3, Fiber 3.3, Sugar 4.5, Protein 3.7
VEGETABLE TOFU SOUP WITH LEMONGRASS AND COCONUT MILK
This is a Vietnamese-inspired soup, showcasing the fragrance of lemongrass. So good! Serve garnished with chopped cilantro. Depending on the curry powder you use, you may want to kick the heat up a notch with some chopped red chile peppers or hot sauce.
Provided by Uncle Jeffy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h13m
Yield 6
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a large pot over medium heat. Add onion; cook and stir until lightly browned, about 7 minutes. Stir in garlic and ginger; cook until fragrant, about 2 minutes. Add curry powder; cook and stir until fragrant, about 1 minute.
- Pour vegetable stock and coconut milk into the pot. Add yam, carrots, celery, lentils, lemongrass, and sugar. Increase heat to medium-high; bring to a boil. Reduce heat slightly; simmer until vegetables soften, 10 to 15 minutes. Season soup with salt.
- Heat remaining 3 tablespoons oil in a large nonstick skillet over medium heat. Add tofu in a single layer; cook until lightly browned, about 4 minutes per side. Stir tofu into soup.
Nutrition Facts : Calories 475.1 calories, Carbohydrate 46 g, Fat 29.1 g, Fiber 11.1 g, Protein 12.4 g, SaturatedFat 14.4 g, Sodium 218.9 mg, Sugar 7.8 g
COCONUT VEGETABLE SOUP
This is a great soup. It uses fried onion flakes, which Bergy first told me about. You can find it in Asian markets; sometimes they have fried garlic- I'm sure that would work well also.
Provided by PalatablePastime
Categories Coconut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a saucepan; add shallots, garlic, ginger, and crushed red peppers and cook until it becomes aromatic.
- Add the carrots, zucchini, cabbage, and celery, stirring it up to coat veggies with spices.
- Add the stock, coconut milk, lemongrass and turmeric.
- Simmer soup, uncovered, on low heat, for 15-20 minutes, or until vegetables are cooked to your liking.
- To serve, place a small handful of bean sprouts in the bottom of each bowl.
- Top bean sprouts with soup, and garnish with onion flakes, and serve with a squeeze of lemon wedge.
Nutrition Facts : Calories 284.2, Fat 19.4, SaturatedFat 10.3, Cholesterol 7.2, Sodium 380.6, Carbohydrate 20.6, Fiber 2.8, Sugar 8.7, Protein 10.5
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