Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 cup broccoli florets
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until fragrant and translucent.
- Add carrots, celery, zucchini, and broccoli; cook for 5-7 minutes until vegetables soften.
- Pour in vegetable broth and bring to a boil.
- Reduce heat, simmer for 20 minutes until vegetables are tender.
- Use an immersion blender or transfer to a blender to puree until smooth.
- Stir in coconut milk, season with salt and pepper.
- Simmer for another 5 minutes, garnish with fresh parsley, serve hot.
Notes
- Feel free to add other vegetables like spinach or peas.
- Adjust seasoning to taste for more depth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan, Dairy-Free, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg