GARLICKY CREAMY COCONUTTY DREAMY SOUP

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Heat olive oil and vegan butter in a large pot over medium heat.

Add chopped celery, potatoes, and broccoli; sauté for about 6 to 8 minutes.

Stir in minced garlic, jalapeno, green onion, and onion; cook until fragrant.

Add coconut cream and stir well; if you can't have coconut, substitute with more vegan butter.

Add garlic powder, onion powder, coriander, and nutritional yeast; mix thoroughly.

Add frozen spinach and half a cup of frozen peas; stir to combine.

Season with kosher salt and pour in coconut milk; mix well.

Add water to the pot as needed to achieve desired consistency.

Cover the pot and let it cook until thickened; check for doneness.

Use an immersion blender to blend the soup to a chunky consistency, blending only parts of it.

Add more coconut milk and the remaining peas for color and texture; stir to combine.

Add more lemon zest and adjust seasoning with black pepper and salt as needed.

Roughly chop parsley for garnish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens