Green Veggie Coconut Soup
A bright and vibrant soup packed full of nutritious seasonal green vegetables and blended with our organic coconut milk. Finish off with hemp seed oil, chives and freshly cracked pepper for a bowl of hearty soup.
- Chantal Organics Extra Virgin Olive Oil
- 1 broccoli, cut into florets
- 3 celery sticks, finely diced
- 1 onion, finely diced
- 4 garlic cloves, crushed
- 2 tbsp grated ginger
- 1 L vegetable stock
- 1 bunch kale, stems removed and torn into small pieces
- 3 cups frozen peas
- 3 cups baby spinach
- 1 can Chantal Organics Coconut Milk
- Chantal Organics Hemp Seed Oil
- A handful of chopped chives
- Freshly cracked black pepper
Heat a large pot to medium-high heat. Drizzle extra virgin olive oil into the pot and add broccoli, celery and onion. Cook for 6-8 minutes or until softened.
Add garlic and ginger. Cook for a further 1-2 minutes or until fragrant.
Pour in vegetable stock and stir through kale. Bring to a simmer, then cover and cook for 5 minutes.
Add the peas, spinach, and coconut milk, stir to combine, then bring back to a simmer. Cook for a further 5 minutes, uncovered or until the vegetables are tender.
Remove from the heat and blend until smooth. Season to taste with salt and pepper.
Ladle the soup into bowls then garnish with a drizzle of hemp seed oil, chives and freshly cracked black pepper to serve.
Butter up your favourite bread to dip into your bowl of Green Veggie Coconut Soup.
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