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–+ servings
vegan coconut soup

Vegan coconut soup

Plant-basedRecipes
A generous addition of coconut milk turns this soup into a warm, main dish. Add mandarins or oranges for extra flavor. 
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Course Soup
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
 
 

  • 1 cup jasmine rice
  • 1 can coconut milk
  • 1 cup vegetable broth
  • 3 mandarines
  • 1/4 cup dried mushrooms
  • salt and pepper

Instructions
 

  • Cook rice. Set aside. 
  • Soak mushrooms for 20 minutes. Chop. Set aside. 
  • In a medium pot, add coconut milk, vegetable broth, mandarin zest, mandarin juice.Bring the soup to boil. Boil for 5 minutes. 
  • Add mushrooms. Boil over medium heat for 10 minutes.
  •  Divide rice between bowls and pour the soup over it. 

Nutrition

Calories: 400kcalCarbohydrates: 51gProtein: 6gFat: 21gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 251mgPotassium: 400mgFiber: 2gSugar: 8gVitamin A: 575IUVitamin C: 19mgCalcium: 55mgIron: 4mg
Keyword vegan coconut milk
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