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
- 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.)
- Add vegetable broth and simmer for 20-30 minutes uncovered to allow lemongrass to infuse the broth stirring frequently.
- Remove the lemongrass from the broth.
- 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.)
- Add remaining vegetables and simmer uncovered another 10 minutes or to preferred vegetable softness.
- Stir in lime juice and season with salt to taste.
Here is a step-by-step look at the recipe below:
I hope you enjoy!