Description
A warm and comforting coconut vegetable soup with fluffy dumplings.
Ingredients
Scale
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder (adjust to taste)
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 1 medium carrot, diced
- 1 red bell pepper, diced
- 1 cup green beans, trimmed and cut into bite-sized pieces
- 1 cup baby spinach
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, for garnish
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/2 cup milk (dairy or non-dairy)
- 2 tablespoons olive oil or melted coconut oil
Instructions
- Heat 2 tablespoons of coconut oil in a large pot over medium heat. Allow the oil to melt and shimmer, which should take about 1-2 minutes.
- Add 1 medium finely chopped onion and sauté for 4-5 minutes until it becomes translucent and fragrant. Stir occasionally to prevent burning.
- Incorporate 3 minced garlic cloves and 1 tablespoon of minced fresh ginger. Cook for an additional 1-2 minutes, until aromatic.
- Sprinkle in 2 teaspoons of ground turmeric, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 1/2 teaspoon of chili powder. Stir well and cook for 1-2 minutes to toast the spices, avoiding burning them.
- Pour in 1 can (14 oz) of coconut milk and 4 cups of vegetable broth, stirring to combine everything. Bring the mixture to a gentle simmer over medium-high heat, which should take about 5 minutes.
- Once simmering, add in 1 medium diced carrot, 1 diced red bell pepper, and 1 cup of trimmed green beans. Cook for 8-10 minutes, or until the vegetables are tender but still vibrant in color.
- Stir in 1 cup of baby spinach and season with salt and pepper to taste. Squeeze in the juice of 1 lime, and a few lumps are okay.
- Drop spoonfuls of the dumpling mixture into the simmering soup. Cook for 10-12 minutes until the dumplings have puffed up and are cooked through. They should be fluffy and lightly golden on top.
- Once done, remove the soup from heat and serve hot, garnished with fresh cilantro.
- Enjoy the warm, comforting flavors!
Notes
- Adjust chili powder to taste based on preferred spiciness.
- Try adding other vegetables based on preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg