Budget-Friendly Vegetable Soup
A hearty, wallet-friendly soup packed with seasonal veggies and aromatic herbs. This soup recipe (vegetarian), ready in about 45 minutes, pairs carrots, onions, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, diced carrots
- 1 large, chopped onions
- 2 stalks, sliced celery
- 3 cloves, minced garlic
- 1 cup tomato puree
- 4 cups vegetable broth
- 2 bay leaves
- 1 cup uncooked rice
- 1/2 cup coconut milk
- 1/4 cup, chopped cilantro
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add onions, celery, and garlic; sauté for 5 minutes until softened.
- Step 2: Stir in tomato puree and cook for 2 minutes until fragrant. Add broth, bay leaves, and rice; bring to a boil.
- Step 3: Reduce heat to low, cover, and simmer for 20 minutes until rice is tender.
- Step 4: Stir in coconut milk and cook for 5 minutes until creamy. Remove bay leaves and season with salt and pepper.
- Step 5: Garnish with cilantro before serving.
