Thai Vegetable Soup Recipe

Although it has been warm inside with all of this baking, it has been quite chilly outside for me. And so, I thought that besides announcing the winners of the giveaway this week, I thought it would be fitting to share a delicious soup with you that I stumbled upon from Elana’s Pantry. I love Elana. She has nice recipe ideas, and her recipes actually work!

This soup is (yes) both gluten free and vegan, and adds that delicious Thai style to it, which for me, is marvelous!

Ingredients:

2 tablespoons olive oil
1 onion, finely chopped
2 cups sliced shiitake mushrooms, trim off bottom of stems
1 quart Pacific Foods Organic Vegetable Broth
1 cup 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

Directions:

Warm oil in a large saucepan over medium heat

Add onion, stirring frequently until softened, about 10 minutes

Add mushrooms and saute for 5 minutes

Stir in broth and coconut milk, bring to a simmer

Reduce heat to medium, add broccoli and ginger and cook until broccoli is bright green, 3-5 minutes

Stir in lime juice and salt

Ladle soup into bowls, garnish with cilantro, and serve

Here’s to your warmth!