Description
A vibrant and nutrient-packed vegetable soup that’s low FODMAP and vegan-friendly, perfect for a healthy 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 (finely diced)
- 2 medium summer squash (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, if using. 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 fragrant and starting to soften.
- Pour in the coconut cream (if using), stock, and salt, scraping any brown bits from the bottom.
- Simmer rapidly over medium-high heat for about 5 minutes, until the squash is fork-tender.
- Remove from heat and stir in the lime juice and half of the cilantro.
- With an immersion blender or stand blender, puree half of the soup, ensuring there are still chunks for texture.
- Garnish with the remaining cilantro and enjoy.
Notes
For extra flavor, add a bay leaf during cooking or a pinch of red pepper flakes for heat. This soup can be made ahead and stored in the fridge for up to 5 days or frozen for 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 4g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg