Creamy Vegetable Soup

Ingredients

• 2 tablespoons (30ml) olive oil
• 1 large onion, (diced (about 1½ cups))
• 4-5 cloves garlic, (minced)
• ½ tablespoon (3g) minced ginger
• 1-2 bay leaves
• 1 teaspoon (2g) oregano
• 1-3 teaspoons (1-4g) thyme
• 1 teaspoon (2g) curry powder
• 2 teaspoons (4g) smoked paprika
• 2 stalks celery, (diced (about ½ cup))
• 1 large carrot, (diced (1½ cups))
• 1 cup (150g) green beans
• 1½ cup (225g) zucchini, (diced)
• 1 15-ounce can (420g) kidney beans, (drained and rinsed)
• 1 14-ounce can (400g) diced tomatoes
• 1½ cups (250g) frozen corn
• 2 cups (400g) butternut squash, (cubed)
• 6 cups (1.4l) chicken broth ((or vegetable broth for a vegan soup))
• ½-1 cup (113-226ml) coconut milk ((canned is fine))
• salt and pepper (to taste (white pepper works too))

Steps

1. 1

   Heat olive oil in a large pot over medium heat. Add the onions, garlic, celery, and thyme and saute for 3-4 minutes or until the onions wilt.

2. 2

   Then add the tomatoes, zucchini, green beans, kidney beans, carrots, corn, and butternut squash.

3. 3

   Pour in chicken stock or broth. Bring everything to a boil, cover, and simmer until squash is tender (20–30 minutes).

4. 4

   Finally, add the coconut milk and cook for 5 more minutes. Taste the soup, adjust seasonings, and serve hot with bread or cornbread.