Not quite a spring meal but Vancouver has seen, rather unsurprisingly, some rains come through with chilly winds that I immediately longed for the warmth of a hug in food.
Quickly heading over to my trusted vegan blog, I hunted for that soup and found a recipe for a creamy coconut soup. Seeing as I have most of the ingredients at hand already, I set to work.
With bated breath, I started chopping up onions, zucchinis, red bell peppers (aka paprika), crushing garlic and vegetable bouillon cubes, and opening up a can of coconut cream and a jar of sundried tomatoes.
I thoroughly enjoy cooking and so with a smile and rhythm in my head, I sauteed the garlic, onion, and bouillon cubes with a splash of oil. As soon as the aroma hits, I added in the zucchinis, red bell peppers, and sundried tomatoes. A quarter cup of water in and let this all boil and simmer. Once all the vegetables are cooked, pour in a can of coconut cream (can also use full-fat coconut milk) and cook a little bit more. If you've got an immersion blender, use that to blend everything together. Otherwise, like me, transfer to a blender and blend until smooth (I used Nutribullet so I had to do this in batches).
Garnish with toppings of your choice - croutons, fried onions, fresh herbs like thyme or basil, coconut cream, sesame seeds and enjoy. For mine, I swirled over some coconut cream, cracked some black pepper, topped with fried garlic and pistachios (which were too heavy they sunk haha). And voila! A very hearty, healthy, creamy soup to soothe your body.
This is a very filling soup and can be enjoyed on its own. I planned it as a side of soup with my Mexican sweet potato boat and I had to stop eating that so I can finish my soup. You can make this less filling by using low-fat coconut milk and less dense by adding in more water. This is really easy to customize to your own liking!
Best part? It's completely vegan! Enjoy!
