gluten free • vegan | coconut curry vegetable soup

Certainly a new favorite of mine. I am a big fan of Thai food so this hits the spot every time. Gluten free, dairy free, and vegan. Oh man, I can’t believe I am becoming that girl.  Since it’s all in one pot this is a really easy quick soup.

10 minutes prep. 15 minutes cook time.

This soup is good any time of day and especially tasty on a cold day.  mmmm.

 

 

1 can coconut milk (i have used both the light and the regular.  I found them equally tasty)

16-20 oz vegetable stock ( I prefer adding a little water to dilute a bit)

2 cups mushrooms sliced

1 small zucchini – 1/4′d and chopped

1 medium onion

1 cup fresh spinach

1 small broccoli crown – cut small

1 cup cabbage shredded (red or green)

1 cup chopped cilantro

1 tbs yellow curry

1-2 limes or 1 lemon

2 dried arbol peppers (spicy)

1 tsp garlic chili sauce (optional)

splash gluten free tamari

2 garlic cloves chopped

1 tbs sesame seeds

salt/pepper to taste

 

  • heat up a good sized pot
  • add the oil.
  • throw in the: onions,  mushrooms and sauté for a few minutes.
  • add the zucchini
  • once onions are translucent toss in the dried peppers, garlic curry powder and the sesame seeds and mix it all in to toast a bit
  • in goes the veggie stock.  Bring to boil.
  • in goes the coconut milk bring to boil again, turn down the heat and let simmer for a few minutes
  • add the lemon/lime jucie
  • add the tamari (to taste)
  • the broccoli goes in, wait a minute and turn off the stove
  • add the spinach and cilantro and cabbage give it a spin.
  • salt and peper to taste.
  • serve immediately.
Your greens should be bright green!  You can totally play with the ingredients.  I would probably suggest using green cabbage.  The red cabbage eventually turned it pink.  Oops.

 

 

 

 

 

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  • Shannon - January 23, 2012 - 6:55 pm

    Oh wowzas. This looks AMAZING.ReplyCancel

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