Ingredients
- 3 tablespoons olive oil
- 1 large sweet onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 large baking potato, cubed
- 4 carrots, cubed
- 2 tomatoes, diced
- 4 ounces baby bella mushrooms, quartered
- 3 1/2 cups vegetable broth
- 1/2 cup coconut milk
- 1 cup fresh green beans, chopped
- 1 handful baby spinach
- Salt, to taste
- Pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add diced onion and sauté for about 4 minutes until soft and translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in ginger, turmeric, oregano, cumin, and paprika, cooking briefly to bloom the spices.
- Add potato, carrots, tomatoes, mushrooms, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for about 15 minutes until vegetables are fork tender.
- Stir in coconut milk, green beans, and spinach.
- Simmer for an additional 5 minutes until greens are wilted and soup is creamy.
- Season with salt and pepper to taste.
- Garnish with fresh parsley and serve warm.
Notes
- Mash a few potatoes in the pot for a thicker soup.
- Add lentils or chickpeas for extra protein.
- Adjust vegetables based on availability.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
