Winter Vegetable Soup With Coconut Milk & Pear
60 mins (prep 30, cooking 30)
19 ingredients
6-8 servings
Adapted from the Fine Cooking Website. This soup uses canned coconut milk instead of cream. I have used Lite Coconut milk to cut back on the calories. You can also use other vegetables as long as you end up with the approximate measurements here. I have used sweet potatoes and acorn squash and left out the turnip, parsnip and celery root. This is very versatile and very good.

Categories:  <-60-mins , low-protein , low-cholesterol , low-calorie , seasonal , winter , easy , soups-&-stews , low-carb , low-in... , healthy-2 , low-sodium , time-to-make ,
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Serving Size (498.87 g)
Servings 6
Amount per Serving
Calories 253.85 Calories from Fat 63.36
% Daily Value *
Total Fat 7.04g 65.01%
Saturated Fat 4.06g 121.74%
Trans Fat 0.24g %
Cholesterol 15.9mg 31.8%
Sodium 136.17mg 34.04%
Total Carbohydrate 46.58g 93.16%
Dietary Fiber 9.87 g 236.96%
Sugars 16.75 g %
Protein 5.51g 66.11%
Vitamin A 20392.95IU% Vitamin C 53.6mg%
Calcium 148.37mg% Iron 2.27mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
savoy cabbage, fresh ginger, fresh thyme, fresh ground black pepper