Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, sliced
- 1 red bell pepper, chopped
- 2 cups chopped spinach
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until translucent.
- Add carrots, celery, and bell pepper; cook until tender.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add spinach and coconut milk; cook another 5 minutes.
- Use an immersion blender to blend until smooth or leave chunky if preferred.
- Season with salt and pepper; garnish with fresh herbs before serving.
Notes
- You can substitute coconut milk with cashew cream for an allergy-friendly option.
- Stir in cooked rice or pasta for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan, Plant-Based
Nutrition
- Serving Size: 1 bowl (about 250 ml)
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg