Thai Vegetable Soup
Ingredients
-
2
tablespoons
olive oil
-
1
medium
onion, finely chopped
-
2
cups
sliced shiitake mushrooms
-
1
quart
Pacific Foods Organic Vegetable Broth
-
1
cup
full fat coconut milk
-
1
head
broccoli, trimmed and chopped
-
1
tablespoon
fresh ginger root, minced
-
2
tablespoons
lime juice, freshly squeezed
-
¼
teaspoon
celtic sea salt
-
½
cup
cilantro, minced
Instructions
- 1. Warm the olive oil in a large saucepan over medium heat.
- 2. Add the chopped onion and stir frequently until softened, about 10 minutes.
- 3. Add the sliced mushrooms and sauté for 5 minutes.
- 4. Stir in the vegetable broth and coconut milk, then bring to a simmer.
- 5. Reduce heat to medium, add broccoli and minced ginger, and cook until the broccoli is bright green, about 3-5 minutes.
- 6. Stir in the lime juice and salt.
- 7. Ladle the soup into bowls and garnish with minced cilantro.
- 8. Serve hot.
Nutrition Facts (estimated)
Servings
6 cups
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
5g
Sodium
300mg
Cholesterol
0mg
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