The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

Spring veggies cooked in a fresh homemade light coconut milk created in the NutraMilk. This soup is so tasty, subtly sweet, fresh and light - perfect for springtime. Enjoy!


  • 1 tbsp. olive oil
  • 1 medium onion, finely minced (about 1 cup)
  • 1 large celery stalk, diced (about 1 cup)
  • 2 medium carrots, sliced (about 1 cup heaped)
  • 3 medium potatoes, diced (about 2 cups)
  • 2 cups vegetable stock
  • 2 or more cups light coconut milk made with the NutraMilk
  • ½ teaspoon dried thyme
  • black pepper, to taste
  • 5 ounces frozen peas (1 cup/150 grams)

For coconut milk from dehydrated coconut (yields 6 cups)

  • 2 cups (160g) of unsweetened dried coconut
  • 1 ½ quarts (6 cups) of water


  • small pasta or noodles (gluten-free option)


  • First, start by making coconut milk from dehydrated coconut
    • Place the unsweetened dried coconut in the NutraMilk container.
    • Press Butter cycle, set for 1 minute.
    • Press Start.
    • Open the container lid and add 1 cup of water. Replace lid.
    • Press Butter cycle, set for 1 minute.
    • Press Start.
    • Repeat this step for each cup of water, until you have used all 6 cups.
    • Press Mix (do not change the default time)
    • Press Dispense.
    • Press Start and open spigot to fill your storage container.

*you can use more or less water depending on how full-bodied you want the milk to be.

  • In a medium pot, heat the oil and add minced onion and diced celery. Sauté on low-medium heat until the onion is translucent, about 3 minutes.
  • Next, add sliced carrot, diced potatoes, stock, thyme and a pinch of black pepper. Stir for a few minutes.

  • Add broth and coconut milk and cover with a lid. Increase the heat and bring to a boil. Reduce the heat to low and simmer for 15 minutes.
  • After 15 minutes, add peas and past and cook for a further 5 minutes. Make sure the pasta and veg is soft before you turn off the heat.
  • Enjoy warm!


  • Olive oil can be substituted with vegetable, sunflower or canola oil. You can also cook veggies in very low heat without oil, by adding just a bit of water.
  • Fresh carrot, celery and onion can be substituted with frozen, but the fresh ones will give you a better taste.
  • Frozen peas work great here and is very tasty, but you can use fresh one as well, if you prefer.
  • You can add angel pasta, or any small-shaped pasta. If you have long-shaped pasta like tagliatelle, you can break these into small pieces and add to soup. Only a handful is needed.
  • Pasta can be cooked in the soup or separately. When cooking in the soup, check the package instructions and add to soup accordingly. Note that pasta will soak some of the liquid so you will end up with a thicker soup, especially once cooled down. So, if you serve this spring vegetable soup the following day, I recommend cooking pasta (and keeping it) separately until re-heating time.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Happy Foods Tube.