How do I thicken this Summer Coconut Vegetable Soup?

This soup is naturally thickened by stirring in 3 tablespoons of almond meal after the vegetables are tender, followed by simmering with the coconut milk for 5 minutes.

What kind of coconut milk should I use for this recipe?

The recipe specifies using a 15-ounce can of full-fat coconut milk to ensure a rich and creamy texture for the soup.

Can I use different vegetables in this soup?

While this recipe calls for potatoes, leeks, carrots, and mushrooms, you could experiment with other quick-cooking vegetables like bell peppers or zucchini, adding them in step 3.

How long does it take to cook the vegetables in this soup?

The diced potatoes cook for 5 minutes, then the remaining vegetables (leeks, carrots, mushrooms) are added and simmered for approximately 8 minutes until tender.

How should I store leftover Summer Coconut Vegetable Soup?

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. It reheats well on the stovetop or in the microwave.

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Summer Coconut Vegetable Soup
[Vegan, Paleo]

AM By: Alison Marras

Author Bio

Healthy plant-based dishes experimenting with new seasonal flavors and ingredients. Food by Mars is a... Read More

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A bowl of creamy Summer Coconut Vegetable Soup, garnished with fresh parsley and thinly sliced radishes, ready to be served.

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Ingredients You Need for Summer Coconut Vegetable Soup [Vegan, Paleo]

3 cups water
2 large red potatoes
1 teaspoon salt
1/4 teaspoon black and white pepper
1 tablespoon coconut oil
2 leeks
3 small carrots
6 ounces mushrooms
1 15-ounce can full-fat coconut milk
3 tablespoons almond meal
Parsley and sliced radishes, for garnish

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How to Prepare Summer Coconut Vegetable Soup [Vegan, Paleo]

Dice the potatoes into chunks and slice the rest of your vegetables, then set aside.
Bring water to a boil in a pot and then add diced potatoes. Lower the heat and let simmer, cover, and cook for 5 minutes.
Next, add the oil, salt, pepper, and all remaining vegetables to the pot. Cover and let cook for approximately 8 minutes until vegetables are tender.
Toss in the almond meal, stir, and then add in the coconut milk.
Leave uncovered and stir as the soup thickness for 5 more minutes.
Turn off the heat, serve, and garnish with parsley, sliced radishes, or other herbs.