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Cream of Vegetable Soup

Cream of Vegetable Soup with a Zesty Green Chili Twist

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A comforting Cream of Vegetable Soup with a zesty green chili twist, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Thai
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 bunch Cilantro Fresh herb for flavor; substitute fresh parsley for a milder taste.
  • 3 cloves Garlic Aromatic base flavor; fresh is preferred.
  • 2 stalks Scallions Mild onion flavor; chives or shallots can be used as alternatives.
  • 2 tablespoons Thai Green Chili Adds heat and depth; jalapeño can be substituted for less heat.
  • 1 tablespoon Ginger Warmth and spice; omit for a milder soup if needed.
  • 1 stalk Lemongrass Enhances taste with a citrus note; fresh lime zest can serve as a substitute.
  • 1 teaspoon Black Peppercorns Warming spice; ground black pepper can be used instead.
  • 1 teaspoon Coriander Seeds Provides citrusy notes; ground coriander works too.
  • 1 teaspoon Cumin Seeds Adds an earthy flavor; ground cumin can be a quick substitute.
  • 1 teaspoon Salt Essential for flavor enhancement; adjust based on your preference.
  • 1 teaspoon Sugar Balances the acidity of the lime; taste and adjust as necessary.
  • 2 limes Limes (zest and juice) Brightens the soup; lemon can be a different citrus substitute.
  • 1 tablespoon Canola Oil Prevents sticking during blending the paste; any neutral oil works.
  • 1 medium Onion Adds a base flavor; sweet onions or shallots can be good options.
  • 1 medium Red Onion Offers a sweet, slightly sharp flavor; regular onions can be an alternative.
  • 2 cups Small Potato Medley Adds heartiness; any waxy or sweet potato works well.
  • 2 medium Carrots Provide sweetness and color; sweet bell pepper can be a flavorful substitute.
  • 4 cups Vegetable Broth Base for the soup; water or homemade broth can be used in a pinch.
  • 2 cups Baby Bok Choy Adds texture and nutrition; substitute with spinach or Swiss chard.
  • 1 can Coconut Milk Imparts creaminess and sweetness; heavy or cashew cream could replace it.
  • 2 tablespoons Chives Used for garnish; green onions can be a suitable alternative.

Equipment

  • Food Processor
  • large pot

Method
 

Step-by-Step Instructions for Cream of Vegetable Soup
  1. In a food processor, combine fresh cilantro, garlic, scallions, Thai green chili, ginger, lemongrass, black peppercorns, coriander seeds, cumin seeds, salt, sugar, lime zest, and lime juice. Pour in canola oil until the mixture resembles a thick salsa. Blend until smooth, then transfer the paste to a container and store it in the refrigerator while you prepare the soup.
  2. In a large pot, heat a tablespoon of canola oil over medium heat. Add sliced onions (both red and white), stirring frequently for about 5 minutes until they are soft and translucent.
  3. Introduce the small potato medley and carrots into the pot, stirring well to combine. Sauté the mixture for another 5 minutes.
  4. Pour in the vegetable broth, raising the heat to bring the mixture to a boil. Once boiling, reduce the heat to simmer gently, partially covered, for 20 minutes.
  5. Stir in the green chili paste that you prepared earlier, followed by coconut milk. Mix well to ensure the paste and milk are thoroughly incorporated with the broth and vegetables. Allow the soup to heat through for about 5 minutes.
  6. Add the chopped baby bok choy to the pot and continue to simmer for an additional 5 minutes.
  7. Ladle the Cream of Vegetable Soup into warm bowls, serving it alone or over rice or udon for a heartier meal. Finish with a sprinkle of diced chives.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 600mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

Ensure vegetables are cut into uniform sizes for even cooking. Adjust the amount of green chili based on your heat preference. Use fresh ingredients whenever possible for enhanced flavor.

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