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.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Servings: 4 large bowls
Author: natasha
- 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
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!