Description
A bright, vegetable-forward soup that is low in calories yet full of flavor, perfect for a light meal.
Ingredients
Scale
- 2 tablespoons olive or coconut oil
- 2 medium yellow or orange bell peppers (finely diced)
- 2 medium carrots (finely diced)
- 4 scallions or spring onions (white and green parts separated, thinly sliced)
- 2 medium zucchini (3/4 pound, finely diced)
- 2 medium summer squash (3/4 pound, finely diced)
- 2 teaspoons sweet paprika
- 2 teaspoons ground turmeric
- One 5.4 ounce can unsweetened coconut cream (optional)
- 1 quart vegetable or chicken stock
- 2 teaspoons sea salt
- 2 tablespoons lime juice
- ¼ cup roughly chopped fresh cilantro
Instructions
- In a large Dutch oven or saucepan, heat the oil over medium-high heat. Add the bell pepper, carrot, and white scallions. Sauté for 7 to 10 minutes, or until starting to brown and caramelize.
- Stir in the zucchini, summer squash, paprika, and turmeric. Cook for 4 minutes more, until very fragrant and starting to soften.
- Pour in the coconut cream (if using), stock, and salt, scraping up any brown bits that may have formed on the bottom of the pan. Simmer rapidly over medium-high heat for about 5 minutes, until the squash is fork tender.
- Remove from the heat and stir in the lime juice and half the cilantro. With an immersion blender or stand blender, puree half of the soup, ensuring there are still plenty of chunks.
- Garnish with the remaining cilantro and enjoy!
Notes
For best results, avoid overcooking the squash and ensure to bring out the flavors of the spices without burning them.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg