This healthy coconut veggie soup is a-mazing. It’s creamy, hearty, full of subtle flavours, like ginger, garlic, sweet potato…oh, and did I mention it’s also GOOD for you and super fast to whip up?
All you need. SERIOUSLY. That’s it folks.
Healthy Coconut Veggie Soup
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 people
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion (chopped)
- 2 large garlic cloves (minced)
- 1 tbsp fresh gingeroot (very finely chopped)
- 1 large sweet potato (peeled and cut into small cubes -- roughly 4 cups)
- 1/2 tsp ground turmeric
- 1/2 tsp pink Himalayan sea salt
- 900 ml vegetable or chicken broth (roughly 4.5 cups)
- 400 ml coconut milk (nearly two cups)
- 1 red pepper (chopped)
- 1 bunch of fresh green beans (washed and chopped into bite sized pieces — ~ 1 cup)
- 1 small bunch of swiss chard (about 6-8 leaves - washed and roughly chopped)
- pinch chili flakes ground
Instructions
- In a large stove top pot, heat olive oil over medium-high.
- Toss in chopped onion and garlic. Cook for 3-5 minutes (stirring occasionally).
- Add in ginger, sweet potato cubes, salt, and turmeric. Stir to coat.
- Pour in vegetable (or chicken) broth and bring to a gentle boil. Let boil for 10-15 minutes, or until the potato's are tender.
- Now that the potatoes are cooked, get out your hand-held immersion blender and give it a go—no too much, leave lots of nice sweet potato bites as is. This partial puree (about half the sweet potatoes) will brighten the soup and round out the sweetness perfectly.
- Stir in coconut milk, beans and red pepper. Gently boil for 5 minutes.
- Stir in chopped swiss chard and cook for another 5 minutes.
- For a little extra flavour, add a pinch of ground chili flakes. So delicious. Enjoy!
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