Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, chopped
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 cups fresh spinach
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for 1 minute.
- Stir in carrots and celery, cook for 5 minutes.
- Add zucchini and vegetable broth, bring to a boil.
- Reduce heat and simmer for 15 minutes until vegetables are tender.
- Stir in coconut milk and spinach, cook for another 5 minutes.
- Season with salt and pepper, serve warm.
Notes
- Feel free to add your favorite vegetables like peas or cauliflower.
- For extra creaminess, add more coconut milk or a splash of plant-based cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg