Cream of Vegetable Soup – A Hearty, Flavorful, and Nourishing Delight

This Cream of Vegetable Soup brings together a medley of fresh vegetables in a creamy coconut milk base, with an added kick from a homemade green chili paste. The soup is rich in flavor, with the creamy coconut milk and vegetable broth providing a silky texture, while the green chili paste adds depth and spice. The combination of potatoes, carrots, and bok choy not only enhances the flavor but also provides a comforting, hearty texture. This soup is perfect for a cozy meal on a chilly day and pairs beautifully with rice or udon for a complete dish.

Ingredients:
For the Green Chili Paste:

• ½ bunch of cilantro
  
  

• 5 garlic cloves
  
  

• 2 scallions
  
  

• 2 Thai green chilies
  
  

• ½-inch piece of ginger, peeled and sliced
  
  

• 1 lemongrass stalk
  
  

• 1 tsp black peppercorns, ground
  
  

• ½ tsp coriander seeds, ground
  
  

• ½ tsp cumin seeds, ground
  
  

• 2 tsp salt
  
  

• 1 tsp sugar
  
  

• Zest and juice of 2 limes
  
  

• 2 tsp canola oil
  
  

For the Soup:

• 1 tbsp canola oil
  
  

• ½ onion, sliced
  
  

• ½ red onion, sliced
  
  

• ½ lb small potato medley
  
  

• 3 carrots, peeled and cut into bite-sized pieces
  
  

• 2 cups vegetable broth
  
  

• 4 baby bok choy, quartered
  
  

• 30 oz coconut milk
  
  

• Chives, diced (for garnish)
  
  

Directions:

1. Prepare the Green Chili Paste:
   In a food processor, combine all the ingredients for the green chili paste. Pulse until it resembles a thick salsa. Store in the refrigerator until ready to use. The paste should last up to a week.
   
   

2. Cook the Soup:
   Heat a pot over medium-high heat and add 1 tbsp of canola oil. Add the onions and sauté until softened, about 5 minutes.
   
   

3. Add the potatoes and carrots, tossing them together with the onions, and cook for an additional 5 minutes to slightly heat the vegetables.
   
   

4. Pour in the vegetable broth, bring to a boil, then reduce the heat to simmer. Cover the pot slightly ajar and simmer for 20 minutes, or until the vegetables are tender.
   
   

5. Add the prepared green chili paste and coconut milk to the pot, stirring well to combine.
   
   

6. Add the bok choy and simmer for an additional 5 minutes or until the bok choy is softened.
   
   

7. Serve the soup hot in bowls, garnished with diced chives. Optionally, serve with cooked rice or udon for a more filling meal.
   
   

Nutritional Value (per serving):

• Calories: 314 kcal
  
  

• Carbohydrates: 28g
  
  

• Protein: 5g
  
  

• Fat: 22g
  
  

• Saturated Fat: 18g
  
  

• Cholesterol: 0mg
  
  

• Sodium: 878mg
  
  

• Potassium: 800mg
  
  

• Fiber: 4g
  
  

• Sugar: 6g
  
  

• Vitamin A: 151%
  
  

• Vitamin C: 24%
  
  

• Calcium: 5%
  
  

• Iron: 9%