Vegan Spiced Vegetable Soup (Print Version)

# Ingredients:

→ For the Base

01 - 2 tablespoons avocado oil
02 - 1/2 cup red onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 cups canned diced tomatoes, with juice

→ Spices

06 - 2 teaspoons curry powder
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon paprika
09 - 1/2 teaspoon turmeric
10 - 1/2 teaspoon garam masala
11 - 1/2 teaspoon salt
12 - 1/2 teaspoon ground black pepper

→ Vegetables and Legumes

13 - 2 cups white flesh potatoes, cut into 1/2 inch dice
14 - 2 cups cauliflower florets
15 - 1 cup canned chickpeas, drained and rinsed
16 - 1 red bell pepper, diced
17 - 1 cup frozen green peas

→ Liquids and Finishing

18 - 1 cup canned coconut milk
19 - 1 cup water
20 - 1 tablespoon lime juice
21 - 1/4 cup parsley or cilantro, chopped

# Instructions:

01 - Heat avocado oil in a heavy-bottomed stock pot over medium heat. Cook the red onions until translucent, about 5 minutes. Add garlic and ginger, stir and cook for 2-3 minutes more.
02 - Add the canned diced tomatoes with juice, curry powder, cumin, paprika, turmeric, garam masala, salt, and black pepper. Stir to combine thoroughly.
03 - Add the diced potatoes to the pot. Stir to coat with the tomato and spice mixture. Cover the pot and cook for 10 minutes.
04 - Stir in the cauliflower florets and drained chickpeas. Add water and coconut milk, then cover and cook for 10-15 minutes until potatoes and cauliflower are fork-tender. Stir occasionally.
05 - Add the diced red bell pepper and frozen green peas. Reduce heat and simmer for 5 minutes.
06 - Turn off the heat and stir in the chopped parsley or cilantro and lime juice. Ladle into bowls and garnish with additional herbs. Optionally serve with lime wedges and a drizzle of sour cream.

# Notes:

01 - For a thicker consistency, you can blend a portion of the soup with an immersion blender.
02 - This soup is naturally vegan, but can be served with sour cream for non-vegans.
03 - The soup tastes even better the next day as the flavors continue to develop.

Back