• Prep Time
    2 Mins
  • Cook Time
    0 Mins
  • Total Time
    2 Mins
  • The base number of servings for this recipe is 6
    OK

    Tangy Sopa Verde

    A smooth, savory soup with zucchini, parsley and coconut milk, Tangy Sopa Verde is simple to prepare and bursting with fresh flavor.


    Ingredients
    1/2
    tablespoon
    Olive Oil
    1
    small onion, diced
    1
    clove
    garlic, minced
    1
    cup
    packed parsley, chopped
    1 1/2
    cups
    packed kale
    2
    medium zucchini, diced
    1
    small yellow squash, diced
    1 1/2
    teaspoons
    salt
    1/2
    teaspoon
    black pepper
    1
    cup
    vegetable stock
    1
    cup
    coconut milk
    12
    lemon wedges
    Directions
    In a large pot on medium heat add olive oil, onion and garlic. Sauté until onion is translucent.
    Add parsley, kale, zucchini, yellow squash, salt and pepper. Cook until parsley wilts and squash is tender and caramelized.
    Add vegetable stock and simmer for 10 minutes.
    Transfer soup to blender. Blend until smooth. Add coconut milk and blend once more until smooth. Adjust salt and pepper to taste.
    Serve soup and top each with a squeeze from a fresh lemon wedge. Provide 2 more wedges with each serving.

    The base number of servings for this recipe is 6
    OK

    Categories 

    HealthySoupVegetarian

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