Zucchini Coconut Soup with Bok Choy & Potatoes, Gluten Free
Servings: 6 -8 servings
Calories: 419kcal
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 6 garlic cloves sliced
- 7 skinny zucchini or 5 large chopped into 1 inch cubes
- 32 ounces Low Sodium Vegetable Broth
- 1, 13.5 oz can light coconut milk or regular coconut milk
- 3 large potatoes or 6 medium potatoes peeled and cut into 1 ½” cubes
- 4 Bok Choy pieces separate the stems & leaves and cut into thin pieces
- 2-3 teaspoons sea salt
- ½ teaspoon ground black pepper
- ¾ teaspoon ground coriander
- ¼ teaspoon red pepper flakes
- 1 teaspoon apple cider vinegar
- 1 cup cilantro chopped
- Garnish: sliced Jalapeno lime & vegan parmesan
Instructions
- Heat a large pot over medium-low heat and add olive oil, onion and garlic to the pot. Stir and cook about 5 minutes until onions are translucent.
- Next, add the zucchini to the pot, stir, and cook another 5-8 minutes over medium heat.
- Pour 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, then turn the heat down to simmer for 25 minutes or until the potatoes are softened and cooked through.
- Mix in the apple cider vinegar, ¾ of the chopped cilantro & bok choy leaves. Cook another 2-3 minutes just until the bok choy leaves soften.
- Before serving, mix thinly sliced jalapenos into the soup or add into each bowl individually & sprinkle with leftover cilantro and a squeeze of lime juice.
Nutrition
Serving: 1Serving | Calories: 419kcal | Carbohydrates: 59g | Protein: 18g | Fat: 17g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1223mg | Potassium: 3007mg | Fiber: 13g | Sugar: 16g | Vitamin A: 25699IU | Vitamin C: 334mg | Calcium: 677mg | Iron: 9mg