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–+ servings
Cream of Vegetable Soup

Cream of Vegetable Soup That’s Creamy, Spicy, and Delicious

This Cream of Vegetable Soup is creamy and spicy, perfect for chilly days and packed with nutritious ingredients.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Gluten-Free, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Green Chili Paste
  • 1 cup Green Chili Paste Adds heat and flavor; use store-bought for convenience.
  • 1/2 cup Cilantro Fresh herb for brightening the soup; can be omitted if not preferred.
  • 5 cloves Garlic Imparts aromatic flavor.
  • 2 pieces Scallions Offers a mild onion flavor.
  • 2 pieces Thai Green Chili Provides spiciness; substitute with jalapeño for a milder option.
  • 1/2 inch Ginger Adds warmth and spice.
  • 1 stalk Lemongrass Introduces citrusy notes; use lime zest if unavailable.
  • 1 tsp Black Peppercorns Enhances overall flavor.
  • 1/2 tsp Coriander Seeds Adds earthiness.
  • 1/2 tsp Cumin Seeds Adds warmth and depth.
  • 2 tsp Salt Essential for flavor enhancement.
  • 1 tsp Sugar Balances out spiciness.
  • 1 each Limes Zest and juice for brightness and acidity.
  • 2 tsp Canola Oil Cooking fat to sauté the vegetables.
For the Soup Base
  • 1/2 each Onion Base flavoring component.
  • 1/2 each Red Onion Adds sweetness and color.
  • 1/2 lbs Small Potato Medley Offers bulk and creamy texture; any available potatoes work.
  • 3 each Carrots Sweetness and color.
  • 2 cups Vegetable Broth Liquid base for the soup; can substitute with water or chicken broth.
  • 4 each Baby Bok Choy Tender greens for nutrition and flavor.
  • 30 oz Coconut Milk Provides creaminess and a subtle sweetness; use almond or soy milk for a lighter version.
  • 1/4 cup Chives Diced, for garnish.

Equipment

  • Blender
  • Large pot
  • Serving Bowls

Method
 

Preparation
  1. Blend cilantro, garlic, scallions, Thai chili, ginger, lemongrass, black peppercorns, coriander, cumin, salt, sugar, lime zest, and juice with canola oil until thick. Store in the refrigerator for future use.
  2. Heat 1 tablespoon of canola oil in a large pot over medium heat. Add sliced onion and red onion, cooking until softened and translucent, approximately 5 minutes.
  3. Stir in the small potato medley and chopped carrots. Continue cooking for another 5 minutes to combine flavors and allow the vegetables to begin softening.
  4. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat, cover slightly, and let it simmer for about 20 minutes, or until the potatoes and carrots are tender.
  5. Stir in the prepared green chili paste and coconut milk, mixing well to combine and create a creamy texture.
  6. Toss in the baby bok choy, simmering for an additional 5 minutes until the greens have wilted and are tender.
  7. Ladle the rich soup into bowls, garnishing with fresh chives, and serve hot alongside a side of crusty bread, rice, or udon noodles.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 7gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 800mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 150IUVitamin C: 70mgCalcium: 6mgIron: 15mg

Notes

Optional: Add a squeeze of fresh lime juice for an extra burst of flavor.

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