Coconut Green Soup
Ingredients
The soup
-
1
teaspoon
whole cumin seeds
-
1
teaspoon
whole coriander seeds
-
2
teaspoons
coconut oil
-
1
large
shallot, chopped
-
1
medium
zucchini, chopped
-
4
cups
chopped celery
-
1
medium
apple, peeled, cored and chopped
-
2
tablespoons
fresh ginger, chopped
-
6
cups
vegetable stock
-
4
cups
chopped and packed greens (kale and chard)
-
1
14-ounce can
full fat coconut milk
-
2
tablespoons
lime juice
For garnishing
-
as needed
cooked brown rice
-
as needed
cooked lentils or chickpeas
-
as needed
sliced ripe avocado
-
as needed
extra coconut milk
-
as needed
olive oil or chili-infused olive oil
-
as needed
chopped fresh basil or chives
Instructions
- Toast cumin and coriander seeds in a pot until fragrant, then grind them to a powder.
- Melt coconut oil in the pot, add shallots, and cook until soft.
- Add zucchini, celery, and apple to the pot, then stir in ginger and ground spices.
- Pour in vegetable stock, season, and bring to a boil, then simmer until zucchini is tender.
- Stir in greens and coconut milk, simmer until greens are wilted.
- Purée the soup until smooth, then return to heat and stir in lime juice.
- Serve hot with desired garnishes.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
300mg
Cholesterol
0mg
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