Herby Coconut Mustard Soup
At this point, I could dedicate this entire recipe blog to two of my favorite ingredients, potatoes and beans. I’ve been on a kick lately (if you can’t tell). There’s just something about these colder months that makes my body gravitate towards this perfect combo of plant protein and fiber. Not to mention there are probably 10000 ways to make these two ingredients into dishes that will blow your own mind.
We’ve been having some crazy weather here in San Diego so to shelter from the storm a simple, yet really flavorful soup was calling my name. Turmeric and mustard seed are such a great combo, and if you haven’t tried it yet, you’re in for a treat with this one! I purposely put a whole lot of fresh chopped parsley and dill on the top as the raw and fresh herbs paired with the coconut milk and potatoes rounds out the flavor in a really special and unique way.
This recipe is really easy to put together with very easy to find ingredients and can be made in under 30 minutes! It’s a recipe that will take you mentally to a spa day even if you’re stuck in some not so great weather at work or at home. After all, thats why I love food so much because it can transport us to somewhere magical. So grab some potatoes and cozy up because this soup is on the menu tonight!
This herby coconut mustard soup is:
hearty and delicious
gluten free
refined sugar free
dairy free
a one pot meal
perfect for keeping warm in the winter
Save this recipe and don’t forget to tag me @chef_bai over on instagram when you make this amazing dinner soup!
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Makes 3-4 servings of soup
The Goods:
1 tbsp olive oil
1 onion, sliced
1 tsp salt
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, peeled and minced
1 tsp turmeric powder
1 tsp ground mustard seed
1/2 tsp black pepper
5-7 medium sized red potatoes, quartered
1 can full fat coconut milk
4 cups veggie broth
1 can garbanzo beans, drained and rinsed
For the garnish:
2-3 tbsp minced fresh parsley (per serving)
2-3 tbsp minced fresh dill (per serving)
Lemon zest (per serving)
Dash of lemon juice (per serving)
The Method:
Heat olive oil on medium high heat in a large soup pot. Once the pan is hot, toss in the onions, salt, and sauté for 2-3 minutes.
When the onions are soft, toss in the carrots, celery, garlic, turmeric, mustard seed powder, black pepper and sauté for 2-3 minutes.
After the spices are toasted, toss in the red potatoes, and sauté again for 1-2 minutes. Use a splash of veggie broth if you need to deglaze the bottom of the pan at any point.
Now pour in coconut milk and cook for 2-3 minutes.
Pour in veggie broth, cover, and cook on medium low for 15 minutes. Uncover the lid and toss in the garbanzo beans, cover and simmer again for 10 more minutes.
When all the veggies are fork tender, remove from heat. Store with the lid on to keep everything warm until it’s time to serve.
To serve, add a generous portion of soup into a bowl, then garnish each bowl with 2-3 tablespoons of minced parsley, 2-3 tablespoons of minced dill, pinch of lemon zest, and dash of lemon juice. (Yes, you read that correctly, don’t be shy with the minced greens!)
Enjoy immediately while everything is fresh and hot!
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