Vegetable Ginger Coconut Milk Soup

I hope everyone is recovered, or well on their way to recovering from the flood and all the rain.

Fall is in the air. The days are getting shorter and the nights are getting cooler. That means the fall crops are on their way! Yeah for broccoli, cauliflower, and braising mix!

There are a couple of weeks where the summer and fall crops over lap and that time is now. This is a great soup to use all those summer and early fall vegetables. This is sooooo easy, delicious, and uses only one pot!

I love recipes that are adaptable to whatever vegetables I have available to me and this is one of the best. I used almost every vegetable I got in my CSA share this week, in this soup. I can’t wait to make this again with some winter squash.

The original recipe is here Ginger Cocounut Milk Soup.

This made a boat load! When I make it again, and I will make this again and again. I will only use one can of coconut milk and 1/2 can of water.

Here is what I used.
mixed vegetables

If you got cauliflower instead of broccoli you could use that instead. Zucchini would be good. I used peppers and carrots that I had. I also added garlic and tofu with the ginger and coconut milk in the first step of the recipe.

coconut milk and vegetables

Here are all the vegetables in the pan, cooking to just soften them. I cooked my vegetables about 5 to 10 minutes, longer than the recipe says, and I didn’t use noodles I made some brown rice and used my basil instead of cilantro.

serve with rice

So tasty and easy. I can’t wait until we get some winter squash and make this again.

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