Thai Inspired Veggie Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Yields:
-
10 bowls
- Serves:
- 10
ingredients
- 2 tablespoons butter
- 2 onions, diced
- 8 garlic cloves, crushed
- 2 red bell peppers, diced
- 2 tablespoons curry powder
- 1 head cauliflower, chopped
- 8 small potatoes, diced
- 2 sweet potatoes, diced
- 2 (15 ounce) cans canned chick-peas, drained
- 2 quarts chicken stock
- 2 (14 ounce) cans reduced-fat unsweetened coconut milk
- salt
- fish sauce
- lime
- cilantro
directions
- Saute onions and bell peppers in butter until soft, then add curry powder and garlic and cook until fragrant.
- Add remainder of ingredients and bring to a simmer.
- Add enough salt to flavor veggies but less than you want in the finished dish. You will add fish sauce to taste after cooking to balance salt.
- Simmer until vegetables are tender.
- Serve with fish sauce, lime wedges and chopped fresh cilantro.
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