Quick, Easy, Nutritious and Delicious Thai Soup

Wellness

Need a quick, easy, and healthy dinner option for tonight? Here’s what we made for lunch recently!

This recipe can also easily be prepped ahead by chopping and storing the vegetables ahead of time.

Powerfully packed with nutrients, this thai soup features tons of garlic! Not only do we just love garlic in our house, but it also has powerful anti-viral, anti-cancer, and anti-fungal properties that are super useful for treating and preventing dis-ease in the body. Read more about garlic here. If you’re not as much of a garlic fan, feel free to adjust to your taste.

The measurements in this soup are approximate. I had thrown it together for the family with what we had, and wrote it down a few days after – so feel free to adjust the vegetables according to what you have in the fridge, the size of your pot, or to your preference!

 

Quick and Easy Vegan Thai Soup

Filling, comforting, and wholly nutritious and delicious: this soup is easy to put together, and even faster if you prep ahead of time. Freeze the leftovers in muffin tins for easy reheating.

Ingredients:

  • 1 ½ onions
  • 4 carrots
  • 1 head of cabbage
  • 4 stalks celery
  • 6-10 golden potatoes
  • 18-20 cloves of garlic (or to taste)
  • Coconut milk
  • Veggie broth (or water)
  • Greens (I used spinach, kale, and cilantro)
  • 1 bunch cilantro
  • 2-3 inch chunk of ginger
  • Spices to taste (I used curry, dulse, and black pepper)

Instructions:

  1. Chop the onion, carrots, cabbage, celery, potatoes, and garlic very small. (The veggies filled about ¼ of the pot I was using, so adjust the recipe accordingly if needed.)
  2. Saute the vegetables with a little bit of water and let cook until tender.
  3. Add the liquid of half coconut milk and half vegetable broth (I had made some the night before, but you can also use organic store-
  4. bought. Just be wary of the food additives and fillers on the ingredient list.) Add enough liquid to fill the pot close to ¾ full.
  5. Add in chopped greens of spinach, kale and cilantro. Mix.
  6. Grate the chunk of ginger over the pot. Add the other spices and let simmer for 5 minutes.
  7. Add the entire bunch of fresh chopped cilantro and enjoy!

Cheers to a delicious, nourishing meal!

Blessings,
Amber

P.S. If you want 100+ delicious plant-based recipes like this one, check out my Go Vegan For 30 Days Program here!

 

Quick and Easy Vegan Thai Soup

Filling, comforting, and wholly nutritious and delicious: this soup is easy to put together, and even faster if you prep ahead of time. Freeze the leftovers in muffin tins for easy reheating.

Ingredients

  • 1 ½ onions
  • 4 carrots
  • 1 head of cabbage
  • 4 stalks celery
  • 6-10 golden potatoes
  • 18-20 cloves of garlic or to taste
  • Coconut milk
  • Veggie broth or water
  • Greens I used spinach, kale, and cilantro
  • 1 bunch cilantro
  • 2-3 inch chunk of ginger
  • Spices to taste I used curry, dulse, and black pepper

Instructions

  1. Chop the onion, carrots, cabbage, celery, potatoes, and garlic very small. (The veggies filled about ¼ of the pot I was using, so adjust the recipe accordingly if needed.)
  2. Saute the vegetables with a little bit of water and let cook until tender.
  3. Add the liquid of half coconut milk and half vegetable broth (I had made some the night before, but you can also use organic store-bought. Just be wary of the food additives and fillers on the ingredient list.) Add enough liquid to fill the pot close to ¾ full.
  4. Add in chopped greens of spinach, kale and cilantro. Mix.
  5. Grate the chunk of ginger over the pot. Add the other spices and let simmer for 5 minutes.
  6. Add the entire bunch of fresh chopped cilantro and enjoy!
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