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Vibrant Vegetable Soup with Coconut Milk

Vibrant Vegetable Soup with Coconut Milk
There's something special about a warm, comforting bowl of vegetable soup that just feels like home. This recipe is a celebration of color and texture, with a medley of vibrant veggies simmered in a rich coconut milk broth. Paired with a crusty loaf, it's the perfect way to nourish body and soul on a chilly day. A simple yet satisfying meal that's sure to become a staple in your household.
Ingredients
  • 475ml (2 cups) water
  • 240ml (1 cup) coconut milk
  • 1 large potato, peeled and diced
  • 2 small carrots, peeled and diced
  • 225g (8 oz) can of small white beans, drained and rinsed (1 x 14.5 oz can)
  • 30g (2 tablespoons) butter for frying
  • 15g fresh baby spinach leaves
  • 15g fresh thyme (or 5g/1 teaspoon dried)
  • 12g (½ bunch) fresh parsley, chopped
  • 6g (1 vegetable bouillon cube) or 7.5g (1.5 teaspoons) chicken broth
  • Salt and pepper to taste
Instructions

1. Peel and chop the parsley, setting it aside for later use. Next, peel the carrots and potatoes, then dice them into bite-sized pieces.

2. Melt 2 tablespoons (30g) of butter in a large saucepan over medium heat, approximately 325°F (165°C). Add the diced carrots and potatoes to the saucepan, cooking until they start to soften, about 5 minutes.

3. Add 2 cups (475ml) of water, 1 cup (240ml) of coconut milk, 1 bouillon cube, and 1 sprig of fresh thyme to the saucepan. Bring the mixture to a boil, then reduce the heat to low, approximately 275°F (135°C), and simmer covered for about 20 minutes, or until the vegetables are tender.

4. Add the chopped parsley, 1 cup (30g) of fresh spinach leaves, and 1 cup (160g) of cooked beans to the saucepan. Simmer for an additional 2-3 minutes, or until the spinach has wilted. Season the soup with salt and pepper to taste.

5. Serve the soup hot, accompanied by slices of crusty bread on the side.

Tools
  • large saucepan
  • wooden spoon
  • cutting board
  • knife
  • vegetable peeler

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