Ingredients
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Instructions
- Heat a large soup pot over medium-low heat and add olive oil, onion and garlic to the pot. Stir often and cook for 5 minutes or until onions are translucent.
- Mix in the zucchini, and cook another 5-8 minutes over medium heat, mixing often.
- Add the vegetable broth, coconut milk, potato cubes, chopped bok choy stems (not leaves), salt, pepper, coriander and red pepper flakes into the pot and mix. Bring to a boil over high heat, then reduce to a simmer and cook for 25 minutes or until the potatoes are softened and cooked through.
- Stir in the apple cider vinegar, ¾ cup of the chopped cilantro & bok choy leaves. Cook another 2-3 minutes on medium-low heat just until the bok choy leaves soften. Turn off the heat.
- Before serving, mix thinly sliced jalapenos into the soup or add into each bowl individually & sprinkle with leftover cilantro, a squeeze of lime juice and parmesan.
Test Kitchen Notes
- Cilantro - Feel free to use Parsley instead!
- Low Sodium Vegetable Broth - If you don't have the "low sodium" version, use regular vegetable broth and reduce the salt to 1 teaspoon.
- Feel free to add 2 peeled & chopped carrots into the soup during step 2!
- Add 1-2 tablespoons Thai red curry paste to give this a curry soup flavor.
- Add protein: Mix cooked shredded chicken into the soup before serving, and heat for 10 minutes to warm through.