Print

Cream of Vegetable Soup

Cream of Vegetable Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Whip up a comforting bowl of Cream of Vegetable Soup that’s healthy and delicious! Perfect for meal prep—try it today!

Ingredients

Scale
  • ½ bunch of cilantro
  • 5 garlic cloves
  • 2 scallions
  • 2 thai green chilies
  • ½ inch piece of ginger (peeled and sliced)
  • 1 lemongrass
  • 1 tsp black peppercorns (ground)
  • ½ tsp coriander seeds (ground)
  • ½ tsp cumin seeds (ground)
  • 2 tsp salt
  • 1 tsp sugar
  • Zest and juice of 2 limes
  • 2 tsp canola oil
  • 1 tbsp canola oil
  • ½ onion (sliced)
  • ½ red onion (sliced)
  • ½ lbs small potato medley
  • 3 carrots (peeled and cut into bite-sized pieces)
  • 2 cups vegetable broth
  • 4 baby bok choy (quartered)
  • 30 oz coconut milk
  • Chives (diced)

Instructions

  1. Prepare all vegetables by chopping them into bite-sized pieces.
  2. In a large pot over medium heat, sauté onions, scallions, garlic, ginger, and lemongrass in canola oil until fragrant.
  3. Add the potatoes and carrots; cook for about 5 minutes until slightly softened.
  4. Pour in vegetable broth and coconut milk; mix well to combine.
  5. Season with spices—black peppercorns, coriander seeds, cumin—along with salt and sugar. Add lime zest and juice.
  6. Bring to a gentle boil then simmer for 15-20 minutes. Add bok choy in the last few minutes of cooking.
  7. Serve hot, garnished with fresh chives.

Nutrition

Find it online: https://cookingwhisper.com/cream-of-vegetable-soup/