A nourishing creamy Filipino vegetable soup packed with anti-inflammatory ingredients to support hormone health, digestion, and balanced energy.
Ingredients:
- 1 cup Green Beans (trimmed, halved)
- 1 Zucchini (medium, cut into half-moons)
- 1 Eggplant (medium, cut into half-moons)
- 1 Sweet Potato (large, peeled, chopped)
- 1 1/2 tbsps Extra Virgin Olive Oil
- 1/2 Yellow Onion (large, thinly sliced)
- 5 Garlic (clove, finely chopped)
- 1 tbsp Ginger (fresh, finely chopped)
- Sea Salt & Black Pepper (to taste)
- 1 2/3 cups Canned Coconut Milk
- 6 cups Baby Spinach
- 1/4 cup Cilantro (chopped)
Instructions:
- Bring a large pot of salted water to a boil. Working in batches, boil the green beans for one minute until just tender. Then, boil the zucchini and eggplant for two minutes until just tender. Finally, boil the sweet potatoes for five minutes until just tender. Drain well and set aside.
- In the same pot, heat the oil over medium heat. Add the onion, garlic, ginger, salt, and pepper. Cook, stirring occasionally, for four to six minutes until the onion is softened.
- Add the coconut milk. Scrape the bottom of the pot to release any browned bits, and bring to a gentle boil.
- Add the spinach and cook for one minute until just wilted. Add the reserved vegetables. Reduce the heat to medium and simmer for five minutes, stirring occasionally.
- Remove from the heat and stir in the cilantro. Divide evenly between bowls and enjoy!
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