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Vegan Slow-Cooker Detox Coconut Soup
Vegan Slow-Cooker Detox Coconut Soup
Photo: Liz Andrew/Styling: Erin McDowell

Went a little too heavy on the fries? Reset your system with this light (but still magically creamy) slow-cooker detox coconut soup. It’s vegan, diary-free, gluten-free and piled high with fresh, crisp greens.

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8 servings

Broth

Three 13.5-ounce cans coconut milk

4 cups vegetable broth

2 stalks lemongrass, smashed

One 2-inch piece fresh ginger, peeled and sliced

2 garlic cloves, peeled and smashed

1 bunch scallions

Kosher salt

Juice of 2 limes

Toppings

5 ounces baby spinach

4 ounces glass noodles

2 cups sliced snow peas

1 bunch scallions, thinly sliced on the diagonal

1 cup bean sprouts

½ cup unsweetened coconut flakes

½ cup basil leaves

½ cup mint leaves

½ cup cilantro leaves

1 red Fresno chili, thinly sliced

Lime wedges, for serving

1. Make the Broth: In the bowl of a slow cooker, combine the coconut milk, vegetable broth, lemongrass, ginger, garlic and whole scallions.

2. Turn the slow cooker on low and cook until the broth is aromatic, about 7 hours. Remove the lemongrass stalks, pieces of ginger, garlic cloves and scallions, reserving just the broth. Season with salt and stir in lime juice.

3. Add the spinach, glass noodles and snow peas to the hot broth in the slow cooker, and let sit for 7 to 10 minutes. Stir to combine.

4. To serve, divide the soup between bowls and top generously with the scallions, bean sprouts, coconut flakes, basil, mint, cilantro and chili. Serve immediately, with more lime.

Broth

301 calories

31g fat

9g carbs

3g protein

1g sugars

Toppings

115 calories

4g calories

18g carbs

3g protein

3g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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