Prep: 10 minutes
Cook: 20 minutes
Total Time: 30 minutes
Yield: 12 1-cup servings
INGREDIENTS
Ingredients for a 12-cup yield (can easily be halved)
- 2 tablespoons Coconut Oil, or preferred oil
- 2 Green Onions, sliced (white and green part separated)
- 2 large Carrots, diced
- 2 ribs Celery, diced
- 1 tablespoon Fresh Ginger, finely grated
- 2 cloves Garlic, minced
- 2 tablespoons Green Curry Paste
- 2 cups Vegetable Broth
- 1 (13.5 ounce can) Coconut Milk
- 2 cups Mushrooms, sliced
- 2 cups Broccoli, chopped
- 2 cups Cauliflower, chopped
- 1 cup Green Beans, chopped
- 2 cups Cabbage, chopped
- (optional) Cilantro, Thai Basil, and Lime, chopped
RECOMMENDED TOOLS
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chef’s knife
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cutting board
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6 qt Instant Pot or 4-quart sauce pot
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stirring utensil
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soup ladle
INSTRUCTIONS
Instant Pot Instructions (stove instructions in recipe notes below)
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Select “Sauté” on the Instant Pot and heat the COCONUT OIL.
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When the display reads “Hot”, add GREEN ONIONS, CARROTS, CELERY, GINGER, and GARLIC. Sauté a few minutes until tender, stirring as needed.
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Stir in CURRY PASTE to coat and sauté a few minutes until fragrant.
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Add COCONUT MILK, VEGETABLE BROTH, MUSHROOMS, BROCCOLI, CAULIFLOWER, GREEN BEANS, and CABBAGE. Stir to combine.
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Press “Cancel” on the Instant Pot. Secure the lid and set pressure release valve to “Sealing” position.
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Select “Manual” or “Pressure Cook” for 0 (zero) minutes on HIGH pressure, followed by a 5 minute natural pressure release (NPR).
Yes, that’s zero minutes which is still plenty of time to cook the vegetables.
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Carefully turn the pressure release knob to release any remaining steam and open the lid.
Serving Instructions
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Serve warm, garnished with GREEN ONION tops and (optional) CILANTRO, THAI BASIL, and LIME.
Instructions
In a 4-quart soup pot, heat COCONUT OIL on medium-high. Sauté GREEN ONIONS, CARROTS, and CELERY until tender. Add GARLIC and GINGER, and sauté a few minutes. Stir in CURRY PASTE to coat and sauté a few minutes. Stir in remaining ingredients and adjust heat to high. Bring to a boil, reduce heat to low, and simmer 20 minutes, or until vegetables are cooked to your desired tenderness. Serve warm (see serving notes above).
Recipe variations
- To add more coconut flavor and thickness to this soup, substitute one 15oz can of coconut cream for the vegetable broth in this recipe.
- For spicier curry, use 3 Tbsp Green Curry paste. For milder curry, use 1 Tbsp.
- You can use any veggies for this soup!
- To add tofu to this soup, I’d press excess moisture out of the tofu and cut it into cubes. Then, before step 2 in the recipe, saute the tofu until it’s slightly crispy, transfer to a plate, resume step 3, and add it back to the soup at the end.
Nutrition
Serving: 1cup | Calories: 125kcal | Carbohydrates: 8.13g | Protein: 3g | Fat: 10.3g | Saturated Fat: 8.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.48g | Sodium: 179mg | Potassium: 241mg | Fiber: 2g | Sugar: 2.77g | Vitamin A: 651IU | Vitamin C: 33mg | Calcium: 40mg | Iron: 1.86mg
