Description
A smoky, heat-packed soup with Yukon Gold potatoes, homemade Cajun seasoning, and velvety coconut milk. Perfect for a hearty weeknight meal with balanced spice and sweetness.
Ingredients
4 cups Yukon Gold potatoes, chopped into 1/2” cubes
4 cups low-sodium vegetable broth
1 medium onion, chopped (white or yellow)
2 cloves garlic, minced
2 tablespoons Cajun spice blend (adjust to taste)
1 teaspoon salt (reduce to 1/2 tsp for low-sodium)
1 teaspoon black pepper, freshly ground preferred
1 cup coconut milk (unsweetened)
Instructions
Chop potatoes, onion, and garlic into uniform pieces
Measure spices into a small bowl
Heat 2 tbsp oil in a 4-6 quart pot over medium heat
Sauté onions 3-5 minutes until translucent
Add garlic and cook 1 minute
Combine potatoes and Cajun blend, sauté 5 minutes
Pour in broth and bring to a boil
Simmer 25-30 minutes until potatoes are tender
Purée with an immersion blender in the pot
Stir in coconut milk and adjust seasoning
Notes
Use gluten-free broth if required
Increase Cajun spice to 3 tbsp for extra heat
Add cooked shrimp for a seafood twist
Skim foam during simmer for clearer broth
Store leftovers in an airtight container for 3-4 days
- Prep Time: 10
- Cook Time: 35
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 1 bowl (240ml)
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg