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Food & Home

Creamy Coconut and Spring Vegetable Soup

Elissa Goodman

The beautiful green color of this soup is incredibly appetizing—and it tastes even better than it looks.

Serves 4 to 6

1 tablespoon coconut oil

1 white onion, chopped

1 teaspoon Herbamare seasoning or sea salt

1 bunch leeks or green onions, chopped

2 inches fresh ginger, peeled and chopped

2 cloves garlic, chopped

1 yellow or orange bell pepper, chopped

1 cup chopped broccoli stalks and florets

1 cup butternut or acorn squash

2 cups fresh spinach

32 ounces organic vegetable broth

1 cup organic coconut milk

1 tablespoon hemp seeds per cup of soup

1. Add coconut oil to a medium soup pot over medium heat. Add the onion, ginger, and green onion or leeks and sauté until onions are softened and translucent.

2. Add the garlic, bell pepper, broccoli, and squash and continue to sauté for additional 5 minutes, stirring often. Add the vegetable broth, coconut milk, and fresh spinach, then reduce heat and simmer for 15 to 20 minutes.

3. In batches, carefully add soup mix into a blender and purée until smooth. Adjust seasoning and garnish with fresh herbs.