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Delicious creamy coconut green stew served in a bowl with fresh herbs

Coconut Green Soup

A creamy and nutritious vegan soup made with a blend of greens, aromatic spices, and rich coconut milk, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Spices
  • 1 teaspoon whole cumin seeds Earthy flavor.
  • 1 teaspoon whole coriander seeds Sweet and citrusy essence.
Base
  • 2 tablespoons coconut oil Enhances flavor with healthy fats.
  • 1 large shallot, chopped Adds depth and aroma.
  • 1 medium zucchini, chopped Offers subtle sweetness.
  • 4 cups chopped celery Adds crunch.
  • 1 medium apple, peeled, cored, and chopped Balances savory notes.
  • 2 tablespoons fresh ginger, chopped Zesty flavor booster.
Liquid
  • 6 cups vegetable stock Base of the soup.
  • 1 14-ounce can full-fat coconut milk Creates a creamy consistency.
  • 2 tablespoons lime juice Brightens the flavors.
Garnishes
  • to taste cooked brown rice Adds heartiness.
  • to taste cooked lentils or chickpeas Provides protein.
  • to taste sliced ripe avocado Perfect topping.
  • to taste extra coconut milk For drizzling on top.
  • to taste olive oil or chili-infused olive oil Enhances flavors.
  • to taste chopped fresh basil or chives Adds a fresh kick.

Method
 

Preparation
  1. Toast the spices by heating a large pot over medium heat. Add cumin and coriander seeds, toasting until fragrant, about 1 minute. Grind them into a powder and set aside.
  2. In the same pot, melt coconut oil for 30 seconds. Add chopped shallots and cook for 3 minutes until soft and translucent.
  3. Add chopped zucchini, celery, and apple to the pot. Stir well, and mix in chopped ginger and ground spices.
Cooking
  1. Pour in the vegetable stock, ensuring all vegetables are submerged. Season with salt and pepper, bring to a boil, then reduce to a simmer for about 10 minutes until zucchini is tender.
  2. Stir in chopped greens and coconut milk, simmer until greens are wilted and vibrant. Remove from heat.
  3. Blend the soup until smooth using a stick blender or upright blender (in batches if necessary).
  4. Return the blended soup to the pot, bring to a gentle boil, and stir in fresh lime juice, adjusting seasoning to taste.
Serving
  1. Ladle hot soup into bowls and garnish with your choice of brown rice, lentils, avocado, coconut milk, olive oil, and fresh herbs.

Notes

Feel free to experiment with different spices or greens. Store leftovers in airtight containers for up to 4 days in the fridge or 3 months in the freezer.