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Easy 2 Hour Coconut Minestrone


I love chunky soups, have I ever mentioned that?! Haha yeah I know I say that all the time 😉

This Coconut Minestrone is a nice twist to the original!
You basically throw all the veggies you an get together in one pot – then you have to be patient for a couple hours – add some coconut milk and dig in!
The milk gives this minestrone such a nice flavor, not coconutty, but gooood. I don’t know how to explain it, I guess you have to try it yourself.
I use all frozen veggies simply because they are cheaper and are the second best after fresh :)
I usually double the recipe and freeze it in portions then, so I have either lunch or dinner for a whole week!
Easy 2 Hour Coconut Minestrone
Recipe type: Dinner
What you need
  • 4 cups vegetable stock, organic if possible
  • 1 cup baby carrots
  • 1 cup peas
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 3 tomatoes, cut in cubes
  • 2 cups yellow squash
  • 1 cup green and yellow beans
  • 1 cup chickpeas, low sodium
  • ¾ cup coconut milk, the canned type
  • Optional: garlic powder, pepper and paprika for spicing (I am totally good with the natural flavors tho
How you make it
  1. Combine all ingredients besides the coconut milk in a large pot and bring to a boil
  2. Immediately turn heat down to low (simmer)
  3. Cover the pot and let simmer for 1.5 hours
  4. Uncover, add coconut milk and turn heat up to medium/low
  5. Let cook for another 30 minutes then serve :)
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