Vegetable Coconut Soup
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 11
Ingredients
8 serving Pacific Natural Foods Organic Vegetable Broth, 1 cup 3.5 cup Canned Tomatoes, Muir Glen Fire-Roasted, Crushed (by ALLIEKATMEW) 7 serving Hokan Coconut Milk - 1/4 Cup (by LGABOURY) 1 cup, diced Celery, cooked 1 cup slices Carrots, cooked 2 ear, medium (6-3/4" to 7-1/2" Sweet Corn, Fresh 10 serving White Potato - Small Boiled with skin 30 beans (4" long) Green Beans (snap) 6 serving Clove of Garlic (by BCOH1478) 6 tbsp chopped Shallots
Directions
Sauté shallots and garlic with celery and carrots, summer tomatoes with vegetables. Add broth, bring to a boil. Add potatoes. Boil 15 mins, add other vegetables, simmer 4-6 hours on low. Add coconut milk prior to serving. Optional - add tbsp of tahini per bowl prior to serving.

Serving Size: 2 cups

Number of Servings: 11

Recipe submitted by SparkPeople user JENNSANDEL.
Servings Per Recipe: 11
Nutritional Info Amount Per Serving
  • Calories: 224.3
  • Total Fat: 6.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 645.8 mg
  • Total Carbs: 38.1 g
  • Dietary Fiber: 4.2 g
  • Protein: 2.5 g

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