Let me start off by saying this Thai-inspired soup recipe is delish–I mean delish. I think I teared up a little bit after the leftovers were gone. The combination of cauliflower, red curry, and coconut milk adds a new twist on traditional vegetable soup. It’s warming with a backdrop of spice that’s not at all overpowering. This red curry vegetable soup recipe is a simple yet nourishing weeknight meal that will make your whole family smile.
Try and buy as many organic ingredients as you can for this vegetable soup recipe. Many of the ingredients below are widely available and rather inexpensive in their organic form like cauliflower, green onions, vegetable broth, diced tomatoes, and coconut milk for example.
Red Curry Vegetable Soup Recipe
1 Tbsp. oil (I use sunflower but you could also use canola)
12 oz. cauliflower cut into 1-inch florets
4 green onions, chopped, white and green parts separated
2 Tbsp. Thai red curry paste
4 cups vegetable broth
1 15 oz. can diced tomatoes in juice
1 can coconut milk
1 1/2 cups green beans cut into 1-inch pieces
1 Tbsp. lime juice
Ellice’s tip: Use Organic ingredients whenever possible to avoid unnecessary pesticide exposure!
1. Heat oil up to medium heat and add in cauliflower and the white parts of the green onions. Sauté until the cauliflower begins to brown.
2. Add in red curry paste and sauté a minute more. Add broth and tomatoes with juice. Bring to a boil and then reduce to a simmer for 10 minutes.
3. Add coconut milk and green beans and cook another five minutes. Make sure the green beans are tender.
4. Stir in lime juice and the remaining green onions and season with salt and pepper. Serve with a warmed baguette or a simple green salad for a more hearty meal.
Recipe: Best Vegan Recipes from the Editors of Vegetarian Times
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