Description
A vibrant and nourishing low FODMAP vegan soup packed with vitamins and antioxidants, perfect for a light meal.
Ingredients
Scale
- 2 tablespoons olive or coconut oil
- 2 medium yellow or orange bell peppers (finely diced)
- 2 medium carrots (finely diced)
- 4 scallions (white and green parts separated, thinly sliced)
- 2 medium zucchini (3/4 pound, finely diced)
- 2 medium summer squash (3/4 pound, finely diced)
- 2 teaspoons sweet paprika
- 2 teaspoons ground turmeric
- One 5.4 ounce can unsweetened coconut cream (optional)
- 1 quart vegetable or chicken stock
- 2 teaspoons sea salt
- 2 tablespoons lime juice
- ¼ cup roughly chopped fresh cilantro
Instructions
- In a large Dutch oven or saucepan, heat the oil over medium-high heat.
- Add the bell pepper, carrot, and white parts of scallions. Sauté for 7 to 10 minutes until starting to brown and caramelize.
- Stir in the zucchini, summer squash, paprika, and turmeric, and cook for 4 minutes more.
- Pour in the coconut cream (if using), stock, and salt, scraping up any brown bits.
- Simmer over medium-high heat for about 5 minutes, until the squash is fork-tender.
- Remove from heat and stir in the lime juice and half the cilantro.
- Puree half of the soup with an immersion blender, keeping some chunks for texture.
- Garnish with the remaining cilantro and serve.
Notes
For a more robust flavor, consider roasting the vegetables before adding them to the pot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg