Vegan Coconut Soup With Sweet Potato And Jackfruit
Cozy Up with Creamy Vegan Coconut Soup! 🥥
Looking for a comforting and flavorful dinner that’s also plant-based? Our Vegan Coconut Soup is the answer! This vibrant soup is packed with goodness – sweet potato, chickpeas, and broccoli swim in a creamy coconut milk broth, infused with warm spices. It’s perfect for a chilly evening, a healthy lunch, or a satisfying dinner.
This recipe is incredibly easy to make, taking only 35 minutes from start to finish. It’s also wonderfully adaptable – feel free to swap out the broccoli for spinach, kale, or other greens. If you like a little heat, add a pinch of red pepper flakes!
What makes this soup special?
- Creamy without the cream: The full-fat coconut milk creates a luxurious texture without needing any dairy.
- Nutrient-packed: Sweet potatoes are rich in vitamin A, chickpeas provide plant-based protein and fiber, and broccoli is a powerhouse of vitamins and antioxidants.
- Flavorful and aromatic: The combination of ginger, garlic, cumin, and paprika creates a warm and inviting flavor profile.
- Easy to customize: Adjust the spices and vegetables to your liking.
Tips for the Best Vegan Coconut Soup:
- Use full-fat coconut milk: This is key to achieving a creamy texture. Lite coconut milk will result in a thinner soup.
- Don’t overcook the broccoli: You want it to be bright green and slightly tender-crisp.
- Adjust the seasoning: Taste as you go and add more salt, pepper, or spices as needed.
- Garnish generously: A sprinkle of fresh cilantro adds a burst of freshness and flavor.
Frequently Asked Questions:
Q: Can I use a different type of squash instead of sweet potato?
A: Absolutely! Butternut squash or pumpkin would also work beautifully in this soup.
Q: Can I make this soup ahead of time?
A: Yes! The soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free.
Q: Can I freeze this soup?
A: Yes, you can! Allow the soup to cool completely before transferring it to a freezer-safe container. It will keep for up to 2 months.
Q: What can I serve with this soup?
A: This soup pairs well with crusty bread, a side salad, or a vegan grilled cheese sandwich.
Enjoy this comforting and delicious Vegan Coconut Soup – a perfect meal for any time of year!
Vegan Coconut Soup
Ingredients
- 1 tbsp olive oil
- 1 onion onion chopped
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 tsp cumin
- 1/2 tsp paprika
- 1 can coconut milk full-fat
- 4 cups vegetable broth
- 1 sweet potato sweet potato peeled and cubed
- 1 can chickpeas drained and rinsed
- 1 cup broccoli florets
- 1 tbsp lime juice
- 1/4 cup cilantro chopped, for garnish
- salt to taste salt
- pepper to taste pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and ginger and cook for 1 minute more.
- Stir in cumin and paprika and cook for 30 seconds.
- Pour in coconut milk and vegetable broth. Bring to a simmer.
- Add sweet potato and chickpeas. Cook for 15-20 minutes, or until sweet potato is tender.
- Add broccoli and cook for 3-4 minutes, or until bright green.
- Stir in lime juice. Season with salt and pepper to taste.
- Serve garnished with cilantro.
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