Vegetable Soup with Coconut Milk

A light and healthy soup inspired by Asian cuisine, featuring a creamy texture and aromatic flavor. Perfect as a light Ramadan meal, vegetarian-friendly, and easy to prepare at home.

Cooking Time: 40 minutes

Serves: 4

Ingredients

• 1 medium onion, finely chopped

• 1 carrot, diced

• 1 cup mushrooms, thinly sliced

• 1 medium potato, diced

• 1 bell pepper, diced

• 2 garlic cloves, minced

• Salt, to taste

• Black pepper, a pinch

• Turmeric, a pinch

• Curry powder, a pinch

• 2 tablespoons olive oil

• 4 cups vegetable broth

• 1 cup coconut milk

• Parsley, chopped, for garnish

Instructions

1. Heat olive oil in a pot over medium heat. Add onion and garlic and sauté until the onion softens.

2. Add carrot, mushrooms, potato, and bell pepper. Cook for 5 minutes, stirring occasionally.

3. Pour in vegetable broth and add salt, black pepper, turmeric, and curry powder. Simmer on medium heat until vegetables are fully cooked, about 20 minutes.

4. Remove the pot from heat and blend the soup with a hand blender or in a regular blender until smooth and creamy.

5. Return the soup to the pot. Add coconut milk and stir well, heating gently without boiling.

6. Serve hot and garnish with chopped parsley.