Best Vegetable Soup
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Unrated
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
8 -10 servings
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Course
Main Course, Soup
Best Vegetable Soup
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Say goodbye to bland, boring vegetable soup with this extraordinarily craveable recipe full of tips, tricks, and variations! It boasts a coconut-curried broth infused with cilantro and lime that's SO velvety creamy. It's a nutritious, dairy-free, vegan powerhouse packed with plant-based protein and customizable veggies.
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Ingredients
- 1 tablespoon olive oil divided, or coconut oil
- 1 yellow onion diced
- 1 cup carrot sliced 1/4-inch thick
- 4-6 garlic minced, cloves
- 1 1/2-2 tablespoons curry powder (2 for spicier)
- 1 ½ teaspoons salt
- 1 teaspoon basil dried
- 1/2 tsp EACH ground cumin
- 1/2 tsp EACH ground coriander
- 1/2 tsp EACH paprika
- 1/2 tsp EACH Turmeric
- 1/2 tsp EACH black pepper
- 1/4-1/2 teaspoon red pepper flakes (more or less to taste)
- 1 sweet potato peeled and chopped into 1/2-inch” cubes, large
- 2 oz cans chickpeas drained
- 2 bay leaf
- 4 cups vegetable broth low sodium, vegetarian
ADD LATER
- 2 .5-oz. cans coconut milk full fat, unsweetened, quality
- 1 1/2 tablespoons cornstarch
- 2 cups cauliflower
- 5 oz. (1 heaping cup) green beans trimmed, chopped into 1-inch pieces
- 1 zucchini quartered, sliced 3/8-inch thick
- 2 tablespoons soy sauce less sodium
- 1 tablespoon brown sugar
FINISHING
- 3 tablespoons cilantro plus more for serving, finely chopped
- 2 tablespoons lime juice (plus more for serving)
- rice optional, for serving
Instructions
- Sauté Vegetables: Heat one tablespoon of oil over medium-high heat in a large Dutch oven. Sauté the onions for 5 minutes, then add the carrots, garlic, and spices (through red pepper flakes). Sauté for two additional minutes.
- Add Sweet, etc.: Add the sweet potatoes, chickpeas, bay leaves, and vegetable broth.
- Simmer: Bring to a boil while scraping up the bottom of the pan. Reduce to a simmer for 10 minutes. During the last few minutes of simmering, use the back of a wooden spoon to crush some chickpeas against the pot's side. This will help give the soup body and thicken it.
- Add Remaining Ingredients: Whisk the cornstarch with part of the coconut milk. Add it to the pot with all the “Add Later” ingredients (coconut milk through brown sugar). Simmer, uncovered, for 10 minutes, or until the potatoes are tender and the veggies reach the desired tenderness.
- Add Cilantro: Stir in 3 tablespoons of cilantro and two tablespoons of lime juice. Adjust to taste by adding additional salt (yes, please), lime juice, red pepper flakes, or curry powder. We love serving over rice!
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