Coconut Vegetable Soup with Peas, Potatoes, and Bell Peppers
Indulge your taste buds in a delightful journey with our Vegan Mediterranean Coconut Vegetable Soup – a hearty, sugar-free, and Daniel Fast compliant dish that will satisfy your cravings while keeping your dietary preferences in check.
Servings 4 large bowls
Ingredients
- 1 can of unsweetened Coconut Milk
- 32 oz vegetable broth
- 2 cups of frozen peas
- 3 medium russet potatoes peeled and cubed
- 1 large red bell pepper diced
- 1 large yellow onion diced
- 2 large carrots cut into rounds
- 3 ribs of celery diced
- 1 can of diced tomatoes with juice
- 1 tbsp garlic Paste
- 2 tbsp olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp adobo or any all purpose seasoning of choice
- 1/4 tsp turmeric powder
- 1 tsp smoked paprika
- pinch of ginger powder
- Kosher Salt
- Black Pepper
- Sliced Green Onions & lemon wedge *Optional toppings
Instructions
- To a large stock pot with tight fitting lid, add olive oil on medium heat
- Saute all the vegetables except the peas and tomatoes for about 5-7 minutes
- Once aromatics are fragrant and slightly brown, add peas and tomatoes and allow them to cook in their own juices for about 5 minutes
- Add vegetable broth, cover and bring to a simmer for about 20 minutes or until potatoes are parboiled
- Once simmering, add coconut milk and seasoning and continue to simmer for an additional 10 minutes
- Once soup begins to thicken and potatoes are tender, use a hand blender and puree half of the vegetables to further thicken the soup
- Mix the soup well, taste and adjust seasoning as needed
- Serve warm and enjoy, save leftovers for later!