As in many Asian-style soups, this ingredient list may look long, but it’s a snap to prepare. Adding any of the optional ingredients gives this soup a deeper and more authentic flavor.

　　

Ingredients

6 or more servings

　　1 tablespoon olive oil

　　1 medium onion, quartered and thinly sliced

　　2 to 3 cloves garlic, minced

　　2 cups water

　　Two 13.5-ounce cans light coconut milk

　　2 medium carrots, sliced diagonally

　　2 cups broccoli, cut into small florets

　　2 cups coarsely shredded napa or green cabbage

　　8 to 10 ounces white, baby bella, or crimini mushrooms, sliced

　　2 teaspoons minced fresh ginger

　　Juice of 1/2 to 1 lime, to taste

　　1 tablespoon natural granulated sugar

　　Salt to taste

　　3 scallions, cut into 1/2-inch lengths

　　

Optional additions (use any or all)

1 teaspoon red or green curry paste, or to taste

　　2 stalks lemongrass, cut into thirds and bruised in several places

　　1/4 cup minced fresh cilantro leaves

　　

Step 1

Heat the oil in a soup pot. Add the onion and garlic and sauté over medium heat until golden.

　　

Step 2

Add the water, coconut milk, carrots, broccoli, cabbage, mushrooms, and ginger. Bring to a simmer, then cover and simmer gently for 3 to 5 minutes, until the vegetables are bright and tender-crisp to your liking. Don’t overcook!

　　

Step 3

Stir in the lime juice, sugar, salt, and scallions. Remove from the heat.

　　

Step 4

Add whichever optional ingredients you’d like, then cover and let stand off the heat for 20 minutes. Taste to adjust the seasonings, including the ginger and sugar, then heat through as needed before serving.

　　

Nutrition Information

Step 5

Per serving:

　　

Step 6

Calories: 158

　　

Step 7

Total fat: 11g

　　

Step 8

Protein: 2g

　　

Step 9

Fiber: 3g

　　

Step 10

Carbohydrate: 17g

　　

Step 11

Cholesterol: 0mg

　　

Step 12

Sodium: 24mg

　　Vegan Soups and Hearty Stews for All Seasons