A super delicious Vegan Thai spinach, courgette and aubergine soup in a creamy coconut milk and almond butter satay base.
Surprise, surprise, it's another keto Thai recipe.
Yes, I'm obsessed. And this courgette and aubergine soup with spinach won't be the last!
For those in the US, it's officially called spinach, zucchini and eggplant soup. So, let's show you how I make it.
Equipment to Make Thai Spinach Curry Soup
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📖 Recipe
Thai Spinach Courgette & Aubergine Soup - Vegan
A super delicious Vegan satay style Thai spinach, courgette and aubergine soup in a creamy coconut milk and satay base.
Ingredients
- 2 tablespoon coconut oil
- 2 courgettes / zucchini diced
- 1 aubergine / eggplant diced
- ½ red onion halved and finely sliced
- 2.5 cups frozen spinach
- 2 tablespoon ginger grated
- 1 clove garlic minced (optional)
- 2 tablespoon tikka curry powder
- 1 tablespoon tikka curry paste
- 1 teaspoon lemon grass paste
- 700 ml water
- Pinch sea salt
- Pinch Black pepper
- 2 vegan stock cubes
- 400 ml coconut milk
- ⅓ cup almond butter
- 1 lime juice
- 1 tablespoon sesame seed oil
Instructions
- Add the oil to a saucepan and melt over medium heat.
- Saute the garlic, onions and ginger until softened.
- Add courgettes and eggplant (zucchini and eggplant) and continute to fry until softened - around 8 minutes.
- Chuck in the herbs, spices, pastes, powders and fry for another 2 minutes.
- Add everything else except the coconut milk, lime juice, sesame seed oil and almond butter.
- Simmer for 20-25 minutes, then stir in the remaining ingredients and serve!
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
Nutrition
Calories: 525kcalCarbohydrates: 27gProtein: 13gFat: 46gSaturated Fat: 27gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 449mgPotassium: 1334mgFiber: 11gSugar: 9gVitamin A: 12284IUVitamin C: 33mgCalcium: 278mgIron: 8mg
Tried this recipe?Mention @tastefullyvikkie or tag #tastefullyvikkie on Instagram so we can admire it 😍
Azaelea
I made this wonderful soup and yet I didn't. Let's just say I used the recipe as guideline mostly because I was missing some ingredients: garlic ginger paste subbed for grated ginger, I minced 2 cloves garlic. subbed yellow & red curry paste for tikka curry paste, yellow curry powder, coriander & tumeric for tikka powder. crushed lemon grass stems from the garden for lemon grass paste. I used garden fresh 10 inch zucchini, two very firm smaller aubergines (one white, one purple) also from the garden. I also substituted the frozen spinach with a 16 ounce box of spring mix salad (heavy on the spinach). A homegrown lemon for a lime. And finally I didn't have almond butter and subbed a rainforest butter blend of cashew, brazil nut and coconut.
When all was said and done the pot of soup looked like your picture, tasted amazing, was very rich & filling and thoroughly enjoyed by everyone. Thanks for a recipe that worked like a charm.
Azaelea
YUM!!!