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Satay Veggie Soup With Carrot Noodles

Yields5 ServingsTotal Time35 mins

A coconut-based soup with peanuts and carrot noodles

recipe image

 2 Tbsp peanut oil
 1 onion, finely chopped
 6 garlic cloves, finely chopped
 2 Tbsp organic, plain peanut butter (100% peanuts)
 2 zucchini, cut into small pieces or disks
 1 cup sliced mushrooms (brown or white or mixed)
 Salt and pepper
 2 cups coconut cream
 3 cups vegetable stock
 2 large carrots, cut into noodles with a spiralizer
To Serve
 Fresh cilantro/coriander, roughly chopped
 1 lime, cut into 5 wedges
 5 Tbsp roasted, salted peanuts, roughly chopped
1

Add the peanut oil to a large saucepan or stock pot over a medium heat

2

Add the onion, garlic, peanut butter, zucchini, mushrooms, salt and pepper and stir as the veggies soften for a few minutes

3

Add the coconut cream and vegetable stock, cover the pot and allow to simmer for about 15 minutes

4

Add the carrot noodles and simmer them for about 3 minutes until they’re just cooked but still with a bit of “bite”

5

Serve the soup with peanuts, lime and peanuts sprinkled on top

Nutrition Facts

5 servings

Serving size

Amount per serving
Calories376
% Daily Value *
Total Fat 33g43%
Total Carbohydrate 16.2g6%
Protein 7.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.