Spicy Spring Green & Coconut Soup Recipe

Spicy Spring Green & Coconut Soup Recipe
Recipe by
Vegan, Vegetarian, Dairy Free
Keep Refrigerated

Delicious, fresh spring greens with a chilli, ginger kick! The Coconut Oil gives a smooth, creamy texture and a good dose of essential, healthy fat.

  • 1 Tbsp Raw Virgin Coconut Oil
  • 1 Diced Onion
  • 1 "Thumb" of Fresh Ginger Finely Chopped
  • 1 Red Chilli (de-seeded) Finely Chopped
  • 300g of your Favourite Spring Greens
  • 1.5 Litres Vegetable Stock
  • 40g Creamed Coconut Chopped
  • Large Pan
  • Blender


  1. In a large heavy based pot warm the oil and add the onions, garlic, ginger and chilli and cook on a medium heat (without browning) for 5 minutes.
  2. Add the greens and water or stock and simmer, covered for about 15-20 minutes or until you can see the greens are almost cooked. Add the creamed coconut and cook for a further 5 minutes, stirring every now and then.
  3. Blend with a hand blender until smooth. Check seasoning.
28 April 2016 - 1:58pm