Vegetable Soup Recipe

In our previous blog, we discussed some of the exotic fruits you might encounter at our local farmer’s market. The vegetables are just as luscious and plentiful, however, and should definitely not be ignored—year-round you can find delicious veggies in all shapes and sizes. This soup recipe is a great way to use those veggies, especially if you have some left over that are lingering in your fridge and about to go bad. Chop them all up, put them in a pot with some coconut milk, and BAM! You have a healthy, delicious soup that is good for you and easy to create too.

Any combination of veggies will work for this recipe, and you can tailor the ratio of veggies-to-milk based on how thick you want the soup to be. The options are endless!

  1. Chop up your veggies: in my most recent version of this, I used cabbage, yellow onion, sweet corn, and chayote. Chop all of them up roughly and place in a large pot or saucepan. Add salt and pepper if desired.
  2. Add 1 can of coconut milk.
  3. Bring all ingredients to a boil, then lower the heat and cover. Simmer until the vegetables become soft and are able to be pierced easily with a fork.
  4. Transfer the mixture to a blender or food processor, working in batches if necessary. Puree until blended.
  5. Done! Top your soup with herbs, cheese, crackers, hot sauce or anything that suits your fancy! We make this soup at least once a week. It’s a great detox meal that also helps us make the most of our weekly farmer’s market purchases.