Coconut Vegetable Soup

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in a saucepan; add shallots, garlic, ginger, and crushed red peppers and cook until it becomes aromatic.
  • Add the carrots, zucchini, cabbage, and celery, stirring it up to coat veggies with spices.
  • Add the stock, coconut milk, lemongrass and turmeric.
  • Simmer soup, uncovered, on low heat, for 15-20 minutes, or until vegetables are cooked to your liking.
  • To serve, place a small handful of bean sprouts in the bottom of each bowl.
  • Top bean sprouts with soup, and garnish with onion flakes, and serve with a squeeze of lemon wedge.
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