Crockpot Spicy Coconut Potato and Corn Soup

With only a few ingredients, and 10 minutes prep, you can have dinner waiting when you get home from work. Although I used coconut milk, I chose the low-fat version. And, the amount per serving is so minimal, it doesn’t matter.

In order to get the subtle heat to soup, I used a Fresno chili pepper. Fresno peppers are mildly spicy, but sometimes difficult to find. Fresno chilis are about the size of a jalapeño, but red in color and a bit thinner.

Although you can chop your veggies, I have a Vegetable Chopper that minimizes prep time. It has two different cutting sizes. I use it all the time. For the shallots, onions, and pepper, I used the smaller diced option. For the larger cuts, I cut the potatoes. Prep time took 10 minutes and done.

So, if you are looking for a quick and easy soup, that cooks while you are at work or school this is the soup for you.

Yield: 6 servings

Crockpot Spicy Coconut Potato and Corn Soup

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

Quick and easy savory soup while you work.

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Ingredients

6 cups organic vegetable broth 1 can lite coconut milk 3 large baking potatoes, peeled and chopped into uniform bite sized pieces 1 large shallot, diced small 1 white onion (yield 1 cup) diced small 2 gloves garlic, minced 1 Fresno Chili Pepper, diced small 1 cup corn (frozen or fresh) 1/4 cup parsley 1 teaspoon red pepper flakes (optional) I like it spicy

• 6 cups organic vegetable broth
• 1 can lite coconut milk
• 3 large baking potatoes, peeled and chopped into uniform bite sized pieces
• 1 large shallot, diced small
• 1 white onion (yield 1 cup) diced small
• 2 gloves garlic, minced
• 1 Fresno Chili Pepper, diced small
• 1 cup corn (frozen or fresh)
• 1/4 cup parsley

Instructions

• Chop onion, shallot, garlic, and pepper and sauce them in a pan until translucent.
• Add to crockpot with 6 cups vegetable broth
• Clean and cut potatoes, peeled, and cut into bite sized, individual pieces
• Place in crockpot
• Cook on low for 6-8 hours, or 4 hours on high

AT THE END OF COOKING

• Add can of coconut milk
• Add parsley
• Stir and serve

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 212Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 688mgCarbohydrates 42gFiber 4gSugar 5gProtein 6g

Nutrition facts may not be 100% accurate.

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