Rainbow Coconut Soup

Description:

This vibrant, nutrient-packed soup is perfect for meal prepping, cozy weeknight dinners, or freezing for quick, nourishing meals later. It’s versatile enough to accommodate both plant-based and meat-based options! Plus it's dairy and gluten free! Feel free to customize yourself with your favorite vegetables or whatever you have on hand.

Ingredients:

• 4 cups vegetable broth

• 5–8 garlic cloves, minced

• 10 medium mushrooms, quartered or sliced

• 1 red onion, halved and sliced

• 3 carrots, sliced into rounds or sticks

• 1 red bell pepper, sliced into bite-sized strips

• 3 potatoes (cubed, skins on) or 1 cup cauliflower, chopped

• 4–6 celery stalks, sliced or roughly chopped

• 1-2 blocks firm tofu, cubed, or 4–6 chicken breasts, diced

• 2 cans coconut milk

• 1 bunch cilantro, chopped

• 5 green onions, chopped

• 1 cup Bok choy, thinly sliced

• ½–1 cup purple cabbage, thinly sliced

• ½–1 tsp crushed red chili flakes (optional)

• Salt to taste

• Lime juice

Stovetop Instructions:

1. Add the broth, garlic, mushrooms, red onion, carrots, bell pepper, potatoes, celery, coconut milk, and tofu or chicken to a large pot.

2. If using chicken, cook the soup for 20–25 minutes, or until the chicken is thoroughly cooked and the potatoes or cauliflower are fork-tender.

3. Remove from heat and stir in the cilantro, green onions, bok choy, and cabbage. Add salt to taste (start with ½ tsp) and, if desired, ½ tsp crushed red chili flakes, adjusting as needed. The chili flakes will get spicier as the soup rests, so start with smaller amounts and adjust when serving.

4. Let the soup rest for 20–30 minutes to enhance the flavors and cool.

5. Serve with a squeeze of lime juice in each bowl.

6. This soup can be enjoyed fresh or frozen for a quick, nutritious meal later.

Instant Pot Instructions:

1. Add the broth, garlic, mushrooms, red onion, carrots, bell pepper, potatoes, celery, and tofu or chicken to the Instant Pot.

2. Lock the lid and close the pressure release valve. Cook on high pressure for 10 minutes if using chicken or 4 minutes for tofu. Allow a 15-minute natural release, then use quick release for any remaining pressure.

3. Stir in the coconut milk, cilantro, green onions, Bok choy, and cabbage. Add salt to taste (start with ½ tsp) and optional chili flakes.

4. Let the soup cool for 20–30 minutes before serving.

5. Serve with lime juice in individual bowls. The soup gets even better the next day and lasts up to 4 days in the refrigerator.

This comforting and versatile soup allows you to add or substitute your favorite vegetables for even more variety, making it a great choice for using what’s in season or on hand!

To learn more about why eating the rainbow is so important check out this post. Or if you are interested in following an anti-inflammatory food plan, check out this post.  If you like this recipe, check out the Harvest Glow soup too!

Upstream Wellness offers practical, tasty, and healthy recipes along with educational resources.

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Adapted from a recipe in the Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre.