Step 1

Heat the oil in a pot over medium-low heat.

Step 2

Once the oil is hot, sauté onion, carrot, potato, garlic and ginger for 5-7 minutes or until the onion turns soft and translucent.

Step 3

Add the diced celery, squash, cauliflower florets and cook for 10 minutes until the vegetables start to soften.

Step 4

Add the green peas, salt, pepper, ground cumin, flour and mix well.

Step 5

Now add vegetable stock and mix well.

Step 6

Close the pot with a lid and simmer for 10 minutes.

Step 7

After 10 minutes, take the lid off the pot. Stir in the coconut milk and continue boiling for a couple of minutes.

Step 8

Finally, add the chopped coriander.

Step 9

Enjoy the delicious piping hot vegan vegetable soup with bread or any side dish of your choice.