March 7, 2019
One Pot Vegetable Soup
This winter has felt extra long for some reason and I have found myself depending on this one pot vegetable soup quite often. It’s one of those no brainer recipes when you don’t really feel like cooking after a long day but you’re craving something homemade and warm. It doesn’t take long at all and you will be so much happier with making this than ordering out…
2 tbsps. olive oil or coconut oil
2 chopped shallots
2 garlic cloves, minced
1.5 tbsp fresh ginger, grated
1 red bell pepper sliced and chopped
8 ounces of crimini mushrooms, sliced
1 package Thai red curry paste
2 tbsps. natural peanut butter
2 large sweet potatoes, peeled and chopped into large bite size pieces
2 cups broccoli chopped into bite size pieces
4 cups low sodium vegetable stock (potentially 5 cups, see directions)
1 can coconut milk
1/4 cup coconut soy sauce
juice of 1 lime
1/2 cup fresh cilantro
salt and pepper to taste
In a large soup pot, over medium heat, sauté shallots, red bell pepper, mushroom, garlic and ginger in olive oil or coconut oil for about 5-6 minutes until fragrant and softened a bit. Reduce to medium low heat and add Thai red curry paste, soy sauce, peanut butter. Add in sweet potatoes, broccoli and stir to coat everything.
Add vegetable stock, coconut milk, juice of 1 lime. This should cover all your vegetables but if it doesn't add more vegetable stock!
Bring the soup to a boil and then reduce heat to medium low and let simmer for about 15-20 minutes. The potatoes should be soft enough to poke but not too soft that they are falling apart. Taste and add salt and pepper to your liking.
Ladle the soup into bowls and garnish with lots of cilantro!