Thai Inspired Veggie Soup Recipe

Name: Thai Inspired Veggie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 onions, diced; 8 garlic cloves, crushed; 2 red bell peppers, diced; 2 tablespoons curry powder; 1 head cauliflower, chopped; 8 small potatoes, diced; 2 sweet potatoes, diced; 2 (15 ounce) cans canned chick-peas, drained; 2 quarts chicken stock; 2 (14 ounce) cans reduced-fat unsweetened coconut milk; salt; fish sauce; lime; cilantro

Servings: persons

2 tablespoons butter
2 onions, diced
8 garlic cloves, crushed
2 red bell peppers, diced
2 tablespoons curry powder
1 head cauliflower, chopped
8 small potatoes, diced
2 sweet potatoes, diced
2 (15 ounce) cans canned chick-peas, drained
2 quarts chicken stock
2 (14 ounce) cans reduced-fat unsweetened coconut milk
salt
fish sauce
lime
cilantro

1
Saute onions and bell peppers in butter until soft, then add curry powder and garlic and cook until fragrant.
2
Add remainder of ingredients and bring to a simmer.
3
Add enough salt to flavor veggies but less than you want in the finished dish.
4
You will add fish sauce to taste after cooking to balance salt.
5
Simmer until vegetables are tender.
6
Serve with fish sauce, lime wedges and chopped fresh cilantro.

718

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons butter, 2 onions, diced, 8 garlic cloves, crushed, 2 red bell peppers, diced, and more.

Yes, Thai Inspired Veggie Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Inspired Veggie Soup

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