Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 3 carrots, chopped
- 2 zucchinis, sliced
- 2 cups spinach, chopped
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté diced onion and minced garlic until fragrant and translucent.
- Add chopped carrots and cook for 5 minutes.
- Stir in sliced zucchinis and cook for another 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer until vegetables are tender, about 10 minutes.
- Stir in coconut milk, season with salt and pepper, and cook for 2 more minutes.
- Serve hot, garnished with fresh herbs.
Notes
- You can add other vegetables like celery or peppers for variation.
- For a thicker soup, blend a portion of it before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Simmering
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl (approx. 250 ml)
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg