Coconut Vegetable Soup with homemade vegetable stock – Gluten-free version

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the oil in a pot over medium heat.

   StovePot
2. 2
   Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   Stove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   Stove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
4. 4
   Add the pepper and fry about 3 minutes, stirring, until it softens.

   Stove

To assemble

1. 5
   Add the turmeric and ginger and stir for a minute, until fragrant.
2. 6
   Put the onion, carrot, celery, parsley, garlic, bay leaves and thyme in a large pot with the cold water.

   Large pot

   💡Start with cold water: the vegetables release their flavor slowly as the water heats up.
3. 7
   Bring to a boil over high heat and skim off the foam.

   Stove
4. 8
   Turn down to medium-low heat and simmer uncovered 30–45 minutes.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5. 9
   Strain the stock through a fine sieve.

   Fine sieve
6. 10
   Add the carrot, stock and gluten-free soy sauce and bring to a boil.

   Stove
7. 11
   Turn down the heat and simmer 10 minutes.

   Stove
8. 12
   Add the zucchini and coconut milk and cook 5 more minutes.

   Stove

   💡Hard vegetables (carrots, celery, potatoes) cook from the start; zucchini and pasta go in at the end so they don't fall apart.
9. 13
   Season with salt, taste and adjust.
10. 14
    Sprinkle the cilantro on top and serve.