VEGETABLE SOUP WITH COCONUT MILK
A nice heartwarming soup for winter. Just a little different:) This serves 8 @ 1.5 points each for those on W W. I have listed points values beside each ingredient.
Provided by Jogreen
Categories Coconut
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Chop all the vegetables roughly and place in a large saucepan.
- Add enough water to just cover the vegetables and add the salt and garlic.
- Bring to a boil then reduce to a simmer and cook for about 45minutes until the vegetables are soft.
- Keep topping up the water to JUST cover the vegetables if necessary.
- Stir in the curry powder and mix well.
- Remove from heat and puree the mixture. I use a stick blender. Do Not Tip Out The Water!
- Stir in the coconut milk and reheat gently.
- Enjoy!
Nutrition Facts : Calories 199.3, Fat 12.2, SaturatedFat 10.6, Sodium 615.6, Carbohydrate 22.3, Fiber 3.3, Sugar 4.5, Protein 3.7
COCONUT VEGETABLE SOUP
This is a great soup. It uses fried onion flakes, which Bergy first told me about. You can find it in Asian markets; sometimes they have fried garlic- I'm sure that would work well also.
Provided by PalatablePastime
Categories Coconut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a saucepan; add shallots, garlic, ginger, and crushed red peppers and cook until it becomes aromatic.
- Add the carrots, zucchini, cabbage, and celery, stirring it up to coat veggies with spices.
- Add the stock, coconut milk, lemongrass and turmeric.
- Simmer soup, uncovered, on low heat, for 15-20 minutes, or until vegetables are cooked to your liking.
- To serve, place a small handful of bean sprouts in the bottom of each bowl.
- Top bean sprouts with soup, and garnish with onion flakes, and serve with a squeeze of lemon wedge.
Nutrition Facts : Calories 284.2, Fat 19.4, SaturatedFat 10.3, Cholesterol 7.2, Sodium 380.6, Carbohydrate 20.6, Fiber 2.8, Sugar 8.7, Protein 10.5
COCONUT NOODLE & VEGETABLE SOUP
Simple bowl food like this spicy soup is just what you need after a long day
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Put a large pan over a medium heat. Cook the curry paste in the oil for 1 min until it starts to release its aroma. Pour in the stock and coconut milk and bring to the boil. Reduce the heat to a simmer and stir in the noodles. Simmer for 7 mins, then stir in the mushrooms and sugar snaps. Cook for 3 mins more, then add the beansprouts, fish sauce and lime juice. Remove the pan from the heat.
- Ladle the noodles and soup into bowls, then scatter with spring onions, mint and coriander to serve.
Nutrition Facts : Calories 296 calories, Fat 10 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1.97 milligram of sodium
WINTER VEGETABLE SOUP WITH COCONUT MILK & PEAR
Adapted from the Fine Cooking Website. This soup uses canned coconut milk instead of cream. I have used Lite Coconut milk to cut back on the calories. You can also use other vegetables as long as you end up with the approximate measurements here. I have used sweet potatoes and acorn squash and left out the turnip, parsnip and celery root. This is very versatile and very good.
Provided by CookGordon
Categories Low Protein
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Melt the butter in a 5- to 6-quart Dutch oven over medium heat. Stir in the onion, carrot, parsnip, turnip, parsley or celery root, and celery and cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes. Stir in the cabbage, ginger, thyme, garlic, 3/4 teaspoons salt, and 1/4 teaspoons pepper and cook, stirring occasionally, until the cabbage begins to soften, about 3 minutes.
- Scoop 1/4 cup of coconut cream from the top of the can and set it aside in a small bowl at room temperature. Add the remaining coconut milk, broth, and the squash and pears to the vegetables. Bring the mixture just to a boil over medium heat, stirring to scrape up any browned bits. Reduce the heat to low, cover, and cook at a bare simmer, stirring occasionally, until the squash is very soft, 20 minutes.
- Purée with an immersion blender in the Dutch oven or in batches in a regular blender. Pour the soup through a large coarse strainer set over a large glass measure or bowl. If the soup is too thick, add more chicken broth until thinned to your liking. Season to taste with salt and pepper.
- If necessary, reheat the soup in a clean pot. Ladle the soup into bowls, drizzle with the reserved coconut cream, and sprinkle with the lightly chopped thyme.
Nutrition Facts : Calories 187.6, Fat 6.6, SaturatedFat 3.9, Cholesterol 15.3, Sodium 73.8, Carbohydrate 31.5, Fiber 6.9, Sugar 10.9, Protein 4.3
COCONUT CURRY VEGETABLE SOUP
I've been a vegetarian since high school, so modifying recipes to fit my meatless requirements is a challenge I enjoy. This soup tastes rich and creamy and is packed with nutrients! -Carissa Sumner, Washington, DC
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil over medium heat. Add celery and carrots; cook and stir 6-8 minutes or until tender. Add garlic, ginger, curry powder and turmeric; cook 1 minute longer., Add broth, coconut milk, potato and salt; bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until potato is tender. Meanwhile, heat rice according to package directions., Stir rice into soup. If desired, serve with lime wedges.
Nutrition Facts : Calories 186 calories, Fat 8g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 502mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
VEGETABLE TOFU SOUP WITH LEMONGRASS AND COCONUT MILK
This is a Vietnamese-inspired soup, showcasing the fragrance of lemongrass. So good! Serve garnished with chopped cilantro. Depending on the curry powder you use, you may want to kick the heat up a notch with some chopped red chile peppers or hot sauce.
Provided by Uncle Jeffy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h13m
Yield 6
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a large pot over medium heat. Add onion; cook and stir until lightly browned, about 7 minutes. Stir in garlic and ginger; cook until fragrant, about 2 minutes. Add curry powder; cook and stir until fragrant, about 1 minute.
- Pour vegetable stock and coconut milk into the pot. Add yam, carrots, celery, lentils, lemongrass, and sugar. Increase heat to medium-high; bring to a boil. Reduce heat slightly; simmer until vegetables soften, 10 to 15 minutes. Season soup with salt.
- Heat remaining 3 tablespoons oil in a large nonstick skillet over medium heat. Add tofu in a single layer; cook until lightly browned, about 4 minutes per side. Stir tofu into soup.
Nutrition Facts : Calories 475.1 calories, Carbohydrate 46 g, Fat 29.1 g, Fiber 11.1 g, Protein 12.4 g, SaturatedFat 14.4 g, Sodium 218.9 mg, Sugar 7.8 g
PUMPKIN SOUP WITH COCONUT MILK
The spices in this soup really marry up well and make this the tasty, flavorful soup it is. I can guarantee you will impress even the fussiest of eaters. If you can use organic vegetables, the soup will have a glorious color and taste more intense. Most people cannot tell that you have used coconut milk instead of cream. This makes it not only taste good, but full of all the health benefits of the coconut. Add a dollop of plain Greek yogurt or some chopped parsley, or drizzle with good quality, cold-pressed extra virgin olive oil. Enjoy and taste the golden color of the sun!
Provided by Pip
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 2h5m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips.
- Bake in the preheated oven until soft, about 45 minutes.
- While the sweet potato is roasting, place pumpkin, carrots, and onions on a baking pan. Brush with olive oil; sprinkle with salt, allspice, and white pepper.
- Bake in the preheated oven until soft, 30 to 40 minutes.
- Peel the sweet potato and squash when cool enough to handle. Transfer to a large saucepan; add carrots, onions, nutmeg, cumin, coriander, ginger, salt, and pepper. Stir in chicken stock and coconut milk. Bring soup to a boil; reduce heat and simmer until fragrant, about 20 minutes. Remove from heat.
- Puree soup using an immersion blender until smooth.
Nutrition Facts : Calories 356.7 calories, Carbohydrate 25.3 g, Cholesterol 3 mg, Fat 28.2 g, Fiber 4.8 g, Protein 4.8 g, SaturatedFat 19.3 g, Sodium 867 mg, Sugar 6.7 g
THAI CHICKEN VEGETABLE SOUP
What makes this soup taste so good? Fresh veggies, ginger-flavored broth and coconut milk. Plus, it's ready after just 15 minutes on the stove.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 35m
Yield 5
Number Of Ingredients 9
Steps:
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and pepper and cook for 5 minutes or until tender-crisp, stirring occasionally. Stir in the mushrooms, if desired.
- Add the broth to the saucepan and heat to a boil. Reduce the heat to medium-low. Stir in the chicken and cook for 5 minutes or until the chicken is hot, stirring occasionally.
- Stir in the coconut milk and cook until the mixture is hot and bubbling. Stir in the lime juice and cilantro just before serving.
Nutrition Facts : Calories 265.3 calories, Carbohydrate 10.6 g, Cholesterol 15.9 mg, Fat 21.9 g, Fiber 1.9 g, Protein 9.1 g, SaturatedFat 15.9 g, Sodium 675.9 mg, Sugar 1.9 g
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