Thai-Inspired Vegan Rainbow Soup Recipe

I am always experimenting with how I can pack the max amount of nutrients in any given meal and this veggie-rich recipe definitely delivers.  I believe that food is medicine and work hard to eat a wide variety of vegetables daily to help ward off disease among other benefits.  I also have a 5-year-old daughter who just happens to love rainbows, so when those of us in the nutrition-focused world say “eat the rainbow,” I’ve taken that quite literally here in efforts to please both of us.  I’m happy to say that she gave this 2 thumbs up for taste in addition to being nutritious and visually pleasing!  Big win for the Integrative Nutrition Health Coach Mom!

This is a vegan spin on one of my favorite Thai soups, Tom Ka Gai (Thai Coconut Soup.) Now I hope not to insult any purists when I make that connection, but I simply love the flavors of lemongrass, ginger, lime, and coconut milk typically included.  You can customize this soup in a million different ways – spice it up with peppers, change the veggies, add a protein, work with what’s organic and in-season in your produce section…simply paint your own rainbow on this blank canvas!

Thai-Inspired Vegan Rainbow Soup

Feeds: 4-6 people

Time: Approx. 15 minutes to chop, 45 min cook-time

Ingredients (organic preferred):

• 1 tbsp. unrefined coconut oil
• 1 stalk lemongrass, ends trimmed and sliced in half
• 2-3 tsp. red curry paste (to taste preference)
• 1 white onion, chopped
• 2 cloves garlic, minced
• 3/4 in. piece fresh ginger, minced
• 2, 32. oz box of low-sodium vegetable broth
• 1, 13.5 oz  can coconut milk
• 2 small purple yams, chopped (or whatever sweet potato you prefer or find)
• 4-5 small carrots, sliced
• 4 radish, sliced
• 1 red bell pepper, chopped
• 1 head broccoli, chopped
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 container white button or portobello mushrooms, sliced
• 2 limes, juiced
• Salt to taste

Directions:

1. In a large pot, melt 1 tbsp. coconut oil over medium heat and sauté garlic, onion, ginger, lemongrass and red curry paste until onions are translucent (about 3-5 minutes.)
2. Add vegetable broth and simmer for 20-30 minutes uncovered to allow lemongrass to infuse the broth stirring frequently.
3. Remove the lemongrass from the broth.
4. Add coconut milk, yams, carrots, radish and bell pepper.  Bring to a simmer uncovered for 5-8 minutes (helps give the harder vegetables a bit more time to cook, you can probably add all veggies if you prefer some al dente.)
5. Add remaining vegetables and simmer uncovered another 10 minutes or to preferred vegetable softness.
6. Stir in lime juice and season with salt to taste.

Here is a step-by-step look at the recipe below:

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I hope you enjoy!