Coconut Green Soup with Celery, Kale & Ginger

If you’re searching for a comforting, nourishing dish that’s bursting with flavor and vibrant color, look no further than this Coconut Green Soup with Celery, Kale & Ginger. This soup is not just a feast for the eyes but also a powerhouse of nutrients. The combination of fresh greens, creamy coconut milk, and zesty ginger creates a harmonious blend that warms the soul and delights the palate. This recipe is perfect for any season but particularly shines in the cooler months when you need a hearty yet healthy meal.

Why This Coconut Green Soup with Celery, Kale & Ginger Stands Out

What makes this Coconut Green Soup with Celery, Kale & Ginger a standout dish? First and foremost, it’s the balance of flavors and textures. The sweetness of the apple complements the earthiness of the kale and celery, while the coconut milk adds a luxurious creaminess that ties everything together. The spices, including whole cumin and coriander seeds, bring depth to the soup, making every spoonful a delightful experience.

Additionally, this soup is incredibly versatile! You can customize it with your favorite greens or grains, making it a great option for using up leftover veggies in your fridge. Whether served as a main dish or a hearty side, this soup is sure to impress both family and friends.

Ingredient Notes

• 1 teaspoon whole cumin seeds: Adds a warm, nutty flavor that enhances the soup’s overall taste.
• 1 teaspoon whole coriander seeds: Provides a citrusy, slightly sweet note that balances the spices.
• 2 teaspoons coconut oil: Used for sautéing, it adds a subtle coconut flavor and healthy fats.
• 1 large shallot, chopped (about 1 cup diced shallot): Offers a milder onion flavor and sweetness.
• 1 medium zucchini, chopped: Adds a tender texture and additional nutrients.
• 1 small bunch of celery, chopped (about 4 cups chopped celery): Brings a fresh, crisp taste to the soup.
• 1 medium apple, peeled, cored, and chopped: Adds natural sweetness and a hint of tartness.
• 3 inches fresh ginger, peeled and chopped (roughly 2 tablespoons): Infuses the soup with warmth and spice.
• 6 cups vegetable stock: The base for the soup, providing depth of flavor.
• Sea salt and ground black pepper, to taste: Essential for seasoning and enhancing flavors.
• 4 cups chopped and packed greens (I used kale and a bit of chard): A nutritional powerhouse that adds vibrant color.
• 1 14-ounce can full-fat coconut milk: Gives the soup a creamy texture and rich flavor.
• 2 tablespoons lime juice: Adds a bright, zesty finish to the dish.
• Cooked brown rice: A wholesome grain to serve with the soup for added sustenance.
• Cooked lentils or chickpeas: Provides extra protein and fiber.
• Sliced ripe avocado: Adds creaminess and healthy fats as a topping.
• Extra coconut milk: For drizzling on top for a luxurious finish.
• Olive oil or chili-infused olive oil: A drizzle adds extra flavor and richness.
• Chopped basil or chives: Fresh herbs elevate the dish with their aromatic qualities.

Recommended Tools

• Large pot: Essential for cooking the soup ingredients together.
• Blender or immersion blender: For pureeing the soup to a smooth consistency.
• Cutting board and knife: To chop all your fresh ingredients efficiently.
• Measuring cups and spoons: For accurate ingredient measurements.
• Wooden spoon: Perfect for stirring the soup as it cooks.

Coconut Green Soup with Celery, Kale & Ginger — Do This Next

Step 1: Toast the Spices

In a dry skillet over medium heat, add the whole cumin and coriander seeds. Toast them for about 2-3 minutes until fragrant, stirring frequently to prevent burning. Remove from heat and set aside.

Step 2: Sauté the Aromatics

In a large pot, heat the coconut oil over medium heat. Add the chopped shallot and sauté until translucent, about 3-4 minutes. Add the toasted spices, stirring to combine, and cook for another minute until aromatic.

Step 3: Add the Vegetables

Stir in the chopped zucchini and celery, cooking for about 5 minutes until they begin to soften. Then, add the chopped apple and ginger, mixing well.

Step 4: Pour in the Stock

Add the vegetable stock to the pot, bringing the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld together.

Step 5: Incorporate the Greens

Once the vegetables are tender, stir in the chopped greens (kale and chard), cooking for an additional 5 minutes until wilted.

Step 6: Blend the Soup

Using an immersion blender, puree the soup until smooth. If using a regular blender, carefully transfer the soup in batches and blend until creamy.

Step 7: Add Coconut Milk and Lime Juice

Return the pureed soup to the pot (if using a regular blender). Stir in the full-fat coconut milk and lime juice. Season with sea salt and black pepper to taste. Heat through over low heat.

Step 8: Serve and Garnish

Ladle the soup into bowls and serve hot. Top with cooked brown rice or lentils/chickpeas, sliced avocado, a drizzle of extra coconut milk, and a sprinkle of chopped basil or chives. Finish with a drizzle of olive oil or chili-infused olive oil for an extra kick.

In-Season Swaps

• Swap kale for Swiss chard or spinach if you prefer a milder green.
• Use seasonal vegetables like asparagus or peas instead of zucchini.
• Try different apples based on the season; tart varieties like Granny Smith work beautifully.
• In place of ginger, consider using fresh turmeric for an earthy flavor boost.

If You’re Curious

Did you know that both kale and celery are packed with vitamins and minerals? Kale is an excellent source of vitamins K, A, and C, while celery is known for its hydrating properties and high fiber content. This Coconut Green Soup with Celery, Kale & Ginger not only provides a comforting meal but also delivers a powerful nutritional punch!

• This soup can be made ahead of time and stored in the refrigerator for up to 4 days.
• Freeze leftovers in airtight containers for up to 3 months—perfect for meal prep!
• Adjust the spice level by adding more ginger or even a pinch of chili flakes for a kick.
• Experiment with different grains like quinoa or farro for added texture and flavor.

Storage & Reheat Guide

Store any leftover Coconut Green Soup with Celery, Kale & Ginger in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat until heated through. If the soup thickens in the fridge, feel free to add a splash of vegetable stock or water to reach your desired consistency. For long-term storage, freeze the soup in portions, allowing for easy defrosting and reheating on busy days!

Coconut Green Soup with Celery, Kale & Ginger Q&A

Can I use different types of greens in this soup?

Absolutely! Feel free to substitute kale with spinach, Swiss chard, or even collard greens based on your preference and what you have on hand.

Is this soup vegan-friendly?

Yes! All the ingredients in this Coconut Green Soup with Celery, Kale & Ginger are plant-based, making it a great choice for vegans.

Can I make this soup ahead of time?

Yes! This soup can be made in advance and stored in the refrigerator for up to 4 days, or frozen for longer storage.

What can I serve with this soup?

This soup is delicious on its own, but you can serve it with cooked brown rice, lentils, or crusty bread for a more filling meal.

Time to Try It

With its delightful mix of flavors, vibrant colors, and nourishing ingredients, this Coconut Green Soup with Celery, Kale & Ginger is a dish you won’t want to miss. Whether you’re enjoying it for lunch, dinner, or even as a light snack, it’s sure to become a favorite in your recipe collection. So gather your ingredients, follow the steps, and savor each delicious spoonful of this wholesome soup. Happy cooking!

Coconut Green Soup with Celery, Kale & Ginger

This Coconut Green Soup is a vibrant and nourishing delight! Loaded with greens and creamy coconut milk, it’s perfect for any season.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Soup

Cuisine: Vegan

Ingredients Equipment Method Notes

Ingredients

  

• 1 teaspoon whole cumin seeds Adds a warm, nutty flavor.
• 1 teaspoon whole coriander seeds Provides a citrusy, slightly sweet note.
• 2 teaspoons coconut oil For sautéing.
• 1 large shallot chopped (about 1 cup diced)
• 1 medium zucchini chopped
• 4 cups celery chopped (about 1 small bunch)
• 1 medium apple peeled, cored, and chopped
• 3 inches fresh ginger peeled and chopped (roughly 2 tablespoons)
• 6 cups vegetable stock base for the soup
• to taste sea salt
• to taste ground black pepper
• 4 cups greens chopped and packed (kale and chard recommended)
• 1 14-ounce can full-fat coconut milk for creaminess
• 2 tablespoons lime juice adds brightness
• as needed cooked brown rice for serving
• as needed cooked lentils or chickpeas for protein
• as needed sliced ripe avocado for topping
• as needed extra coconut milk for drizzling
• as needed olive oil or chili-infused olive oil for extra flavor
• as needed chopped basil or chives for garnish

Equipment

• Large pot
• Blender or immersion blender
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon

Method

 

1. In a dry skillet over medium heat, add the whole cumin and coriander seeds. Toast for about 2-3 minutes until fragrant, stirring frequently. Remove from heat and set aside.
2. In a large pot, heat the coconut oil over medium heat. Add the chopped shallot and sauté until translucent, about 3-4 minutes. Add the toasted spices and cook for another minute until aromatic.
3. Stir in the chopped zucchini and celery, cooking for about 5 minutes until they begin to soften. Then, add the chopped apple and ginger, mixing well.
4. Add the vegetable stock to the pot, bringing the mixture to a boil. Reduce heat and let it simmer for about 15 minutes.
5. Once the vegetables are tender, stir in the chopped greens, cooking for an additional 5 minutes until wilted.
6. Using an immersion blender, puree the soup until smooth. If using a regular blender, carefully transfer the soup in batches and blend until creamy.
7. Return the pureed soup to the pot. Stir in the full-fat coconut milk and lime juice. Season with salt and pepper to taste. Heat through over low heat.
8. Ladle the soup into bowls and serve hot. Top with cooked brown rice or lentils/chickpeas, sliced avocado, a drizzle of extra coconut milk, and a sprinkle of chopped basil or chives.

Notes

• This soup can be made ahead of time and stored in the refrigerator for up to 4 days.
• Freeze leftovers in airtight containers for up to 3 months.
• Adjust the spice level by adding more ginger or chili flakes.