Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, chopped
- 1 cup chopped cauliflower
- 4 cups vegetable broth
- 1 (13.5 oz) can coconut milk
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in garlic and cook for another minute.
- Add carrots, celery, zucchini, and cauliflower; cook for 5-7 minutes until vegetables begin to soften.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes until vegetables are tender.
- Add coconut milk, thyme, basil, salt, and pepper.
- Use an immersion blender to blend the soup until smooth (or transfer to a blender in batches).
- Heat through and serve hot.
Notes
- You can substitute other vegetables like peas or spinach based on availability.
- For a thinner soup, add more vegetable broth.
- Garnish with fresh herbs or a squeeze of lemon for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg