Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, chopped
- 2 cups spinach, chopped
- 4 cups vegetable broth
- 1 cup canned coconut milk
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until translucent.
- Stir in carrots and celery, cook for 5 minutes.
- Add zucchini and vegetable broth, bring to a boil.
- Reduce heat and simmer until vegetables are tender, about 15 minutes.
- Puree the soup with an immersion blender until smooth.
- Stir in coconut milk, spinach, salt, and pepper, cook for another 5 minutes before serving.
Notes
- You can add other vegetables like bell peppers or peas.
- Use full-fat coconut milk for a richer texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Vegan
- Diet: Plant-based, Dairy-free
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 180 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg