Go Back
Print

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!