Print

Lemongrass Coconut Vegetable Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting vegan soup featuring vibrant vegetables in a rich, creamy coconut broth.

Ingredients

Scale
  • 2 tablespoons coconut oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 stalk lemongrass, chopped
  • 1 inch ginger, grated
  • 4 cups vegetable broth
  • 1 can coconut milk
  • 2 carrots, sliced
  • 1 bell pepper, chopped
  • 1 cup broccoli florets
  • 1 cup snap peas
  • Salt and pepper to taste
  • Lime juice (optional)
  • Fresh cilantro for garnish

Instructions

  1. Heat the coconut oil in a large pot over medium heat.
  2. Add the diced onions and sauté until translucent, about 5 minutes.
  3. Stir in the minced garlic, chopped lemongrass, and grated ginger, cooking for an additional 2 minutes until fragrant.
  4. Pour in the vegetable broth and coconut milk, bringing the mixture to a gentle simmer.
  5. Add the sliced carrots, chopped bell pepper, broccoli florets, and snap peas. Cook until the vegetables are tender, about 10-15 minutes.
  6. Season with salt, pepper, and lime juice if desired.
  7. Serve hot, garnished with fresh cilantro.

Notes

For a creamier texture, blend a portion of the soup. Leftover soup can be stored in an airtight container for up to 4 days. It freezes well for up to 3 months.

Nutrition

Find it online: https://lunarecipez.com/lemongrass-coconut-vegetable-soup/

Scroll to Top