15-Minute Healing Meals: Coconut-Ginger Broth With Spring Vegetables

15-Minute Healing Meals: Coconut-Ginger Broth With Spring Vegetables Hero Image
Photo: Leah Vanderveldt and Chloé Bulpin

My perfect weeknight meal is packed with vegetables and whole foods, fills me up, and tastes delicious—all while being easy enough to put together quickly.

15-Minute Healing Meals are about feeding yourself well with minimal effort. These recipes are designed to inspire you to cook something wholesome without interfering with everything else you've got going on.

Note: While some foods may take a little longer to cook, we try to make sure that all hands-on time is kept to 15 minutes, to make your mealtimes as relaxing, restorative, and nourishing as possible.

This coconut broth is spiked with ginger and garlic (and a little chili, if you'd like), making it both bold and bright—without being overpowering. It's so simple but packed with a lot of flavor and goodness.

Besides adding big flavor to a dish, ginger has some serious credentials in the health department, including anti-inflammatory properties.

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Garlic is one of my favorite flavor builders, and it also happens to help fight bad bacteria and infections in the body.

Including coconut is a nice way to add dairy-free creaminess and delicate sweetness to a dish, but it also has some great health benefits like lowering the risk of high blood pressure. I go for the full-fat, organic version when I can.

I added some quick-cooking vegetables to the broth, but feel free to make this soup with whatever veggies or proteins you'd like.

I love this with broccoli, mushrooms, snow peas, chickpeas, tofu, or shrimp—just cut the pieces small enough that they cook quickly. You can serve this curry-style, over rice or quinoa, or on its own, like a soup.

Coconut-Ginger Broth With Spring Vegetables

Serves 2

Ingredients

  • 1 heaping teaspoon coconut oil
  • 2-inch piece of ginger, grated on a microplane or finely chopped
  • 2 garlic cloves, grated on a microplane or finely chopped
  • 2 tablespoons tamari
  • 1 (15-ounce) can organic coconut milk
  • Pinch of chili flakes

Add-ins

  • 12 stalks of asparagus, tough bottoms discarded and sliced into thin coins
  • ½ cup frozen peas, slightly thawed
  • 1 large carrot, peeled into ribbons or spiralized into noodles
  • 1 medium zucchini, peeled into ribbons or spiralized into noodles

Other add-in ideas

  • Scallions, thinly sliced
  • Cilantro leaves
  • Soba noodles, cooked
  • Rice or quinoa, cooked
  • Tofu cubes

Preparation

1. Heat coconut oil in a large, high-sided pan or stockpot over medium heat. Add ginger and garlic and cook for 30 to 60 seconds, until fragrant. Add tamari, coconut milk, and a pinch of chili flakes, and stir well to combine everything.

2. Bring the broth to a boil; reduce to a simmer, and let cook for about 5 minutes.

3. Meanwhile, prepare your quick-cooking vegetables by chopping the asparagus into small pieces and peeling the carrots and zucchini with a vegetable peeler, julienne peeler, or spiralizer.

4. Place asparagus and peas into the broth and stir. Bring heat up to medium and cook for 3 to 5 minutes until the asparagus is tender.

5. Stir in carrot and zucchini and remove from heat. Let stand for 1 minute. Serve over rice or quinoa like a curry or on its own like a soup.


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