Coconut Green Soup with Celery, Kale & Ginger
Ingredients
The soup
-
1
teaspoon
whole cumin seeds
-
1
teaspoon
whole coriander seeds
-
2
teaspoons
coconut oil
-
1
large
shallot, chopped (about ¾ cup diced shallot)
-
1
medium
zucchini, chopped
-
1
small bunch
celery, chopped (about 4 cups chopped celery)
-
1
medium
apple, peeled, cored and chopped
-
3
inches
fresh ginger, peeled and chopped (roughly 2 tablespoons)
-
6
cups
vegetable stock
-
to taste
sea salt and ground black pepper
-
4
cups
chopped and packed greens (kale and chard)
-
1
14-ounce can
full fat coconut milk
-
2
tablespoons
lime juice
For topping/garnishing
-
to taste
cooked brown rice
-
to taste
cooked lentils or chickpeas
-
to taste
sliced ripe avocado
-
to taste
extra coconut milk
-
to taste
olive oil or chili-infused olive oil
-
to taste
chopped basil or chives
Instructions
- 1. Toast the cumin and coriander seeds in a dry pot until fragrant, then grind them to a powder.
- 2. Melt the coconut oil in the pot, then add the shallots and cook until soft and translucent.
- 3. Stir in the zucchini, celery, and apple, followed by the ginger and ground spices.
- 4. Add the vegetable stock, season with salt and pepper, and bring to a boil. Simmer until the zucchini is tender.
- 5. Stir in the chopped greens and coconut milk, and continue to simmer until the greens are wilted.
- 6. Purée the soup until smooth, then return it to the pot and bring it to a boil.
- 7. Stir in lime juice and adjust seasoning before serving 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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