Vegan Slow-Cooker Detox Coconut Soup
Print Recipe
Went a little too heavy on the fries? Reset your system with this light (but still magically creamy) slow-cooker detox coconut soup. It’s vegan, dairy-free, gluten-free and piled high with fresh, crisp greens.
Ingredients
Broth
Three 13½-ounce cans coconut milk
4 cups vegetable broth
2 stalks lemongrass, smashed
One 2-inch piece fresh ginger, peeled and sliced
2 garlic cloves, peeled and smashed
1 bunch scallions
Kosher salt
Juice of 2 limes
Toppings
5 ounces baby spinach
4 ounces glass noodles
2 cups sliced snow peas
1 bunch scallions, thinly sliced on the diagonal
1 cup bean sprouts
½ cup unsweetened coconut flakes
½ cup basil leaves
½ cup mint leaves
½ cup cilantro leaves
1 red Fresno chili, thinly sliced
Lime wedges, for serving
Directions
1. Make the Broth: In the bowl of a slow cooker, combine the coconut milk, vegetable broth, lemongrass, ginger, garlic and whole scallions.
2. Turn the slow cooker on low and cook until the broth is aromatic, about 7 hours. Remove the lemongrass stalks, pieces of ginger, garlic cloves and scallions, reserving just the broth. Season with salt and stir in lime juice.
3. Add the spinach, glass noodles and snow peas to the hot broth in the slow cooker, and let sit for 7 to 10 minutes. Stir to combine.
4. To serve, divide the soup between bowls and top generously with the scallions, bean sprouts, coconut flakes, basil, mint, cilantro and chili. Serve immediately, with more lime.
Broth
301 calories
31g fat
9g carbs
3g protein
1g sugars
Toppings
115 calories
4g calories
18g carbs
3g protein
3g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.