Vechorna Zupa

Name: Vechorna Zupa
Cuisine: Ukraine
Ingredients: 1 head Cauliflower; 2 medium Carrots; 2 stalks Celery; 2 medium Onions; 3 cloves Garlic; 4 cups Vegetable broth; 1 can Coconut milk; to taste Salt; to taste Black pepper; 1/4 cup Chopped fresh parsley; 1/4 cup Chopped fresh dill; 2 tbsp Vegan sour cream

A recipe from Ukraine.

🇺🇦 UkrainevegetarianglutenFreedairyFree

Nutrition (per serving)

380Calories

18 gProtein

25 gCarbs

10 gFat

4 gSugar

800 mgSalt

Ingredients

1 head Cauliflower
2 medium Carrots
2 stalks Celery
2 medium Onions
3 cloves Garlic
4 cups Vegetable broth
1 can Coconut milk
to taste Salt
to taste Black pepper
1/4 cup Chopped fresh parsley
1/4 cup Chopped fresh dill
2 tbsp Vegan sour cream

Method

In a large pot, heat 2 tablespoons of oil over medium heat. Add onions and cook, stirring occasionally, until softened, 5-7 minutes.
Add carrots, celery, and garlic to the pot and cook, stirring occasionally, until the vegetables are tender, 8-10 minutes.
Add cauliflower to the pot and cook, stirring occasionally, until it starts to soften, 5 minutes.
Add vegetable broth to the pot and bring to a boil. Reduce heat and simmer, covered, until the vegetables are tender, 15-20 minutes.
Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend until smooth, then return it to the pot.
Stir in coconut milk and season with salt and black pepper to taste.
Serve hot, garnished with chopped fresh parsley and dill, and topped with vegan sour cream.