SERVES: Makes 8 cups or 2 Litres
NOTES: I cook a diced zucchini in this soup to make it a little extra bit creamy, but if you have cooked white or navy beans on hand, you could throw 3/4 cup of them into the soup right before you purée it for a similar texture and extra protein.
1 teaspoon whole cumin seeds
1 teaspoon whole coriander
1 teaspoon coconut oil
1 large or 2 small-medium shallots, diced (about ¾ cup diced shallot)
1 medium zucchini, chopped
1 bunch of celery, chopped (about 4 cups chopped celery)
1 medium apple, peeled + chopped
3 inches fresh ginger root, peeled and chopped (roughly 2 tablespoons)
6 cups vegetable stock
sea salt and ground black pepper, to taste
4 cups chopped and packed greens (I used kale and a bit of chard)
1 14-ounce can full fat coconut milk
juice of 1 lime (about 2 tablespoons)
FOR TOPPING THE SOUP:
cooked brown rice
cooked lentils or chickpeas
sliced ripe avocado
extra coconut milk
olive oil or chili-infused olive oil
chopped basil or chives
Heat a large, heavy pot over medium heat. Add the cumin and coriander seeds to the pot and toast in the dry pot until fragrant, about 1 minute. Remove the spices from the pot and grind them to a powder. Set aside.
Drop the coconut oil into the pot and let it melt/heat up for 30 seconds. Add the shallots to the pot and cook, stirring frequently, until soft and translucent, about 3 minutes. Add the zucchini, celery, and apple to the pot and stir. Add the ginger, ground cumin and coriander to the pot and stir to distribute the spices among the vegetables.
Add the vegetable stock to the pot and stir. Season with salt and pepper. Bring the vegetables and broth to a boil and then simmer, stirring here and there, until the zucchini is very tender, about 10 minutes.
Add the chopped greens and coconut milk to the pot and stir to mix. Keep simmering and stirring until the greens have wilted and are bright green. Remove the vegetables and stock from the heat.
Puree the soup with a stick blender or in batches using a blender. Return the pureed soup to the pot and bring it to a boil. Stir the fresh lime juice into the soup and adjust any other seasoning. Serve coconut green soup hot with any garnishes you like.
Add a teaspoon of Dr.Cowan's Garden Perennial Greens Powder
Prep: 10 minutes
Ready: 40 minutes
2 large avocados
1/2 cup of Cacao
1/3 cup of your non-dairy nut milk of choice (almond or coconut)
2 teaspoons of vanilla extract
1-2 tablespoons of organic stevia (I like Wisdom Natural Brands' Stevia, I've linked to amazon and to their website for more information)
1. Blend avocados, cacao, nut milk, vanilla extract, and organic stevia in blender until smooth. Refrigerate pudding until chilled, about 30 minutes.
2. For a decadent touch, whip up some coconut cream and use as a topping with a sprinkle of cacao nibs!