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Coconut Soup Recipes

Savory Coconut Milk Sausage Soup

Savory Coconut Milk Sausage Soup
Savory Coconut Milk Sausage Soup
photo by recipe author

 

Servings: 4-6
Preparation Time: 30-35 minutes

  • 2 tablespoons coconut oil
  • 1 medium onion, diced
  • 1 large green bell pepper, diced
  • 2 tablespoons garlic, minced or pressed
  • 2 teaspoons ground cumin
  • 2 cups pinto beans, precooked or drained and rinsed if using canned
  • 2 cups coconut milk*
  • 6 ounces fresh spinach, chopped
  • 1 pound precooked sausage, cut into bite-size pieces
  • 2 cups cooked brown rice
  • Himalayan pink salt, to taste
  • black pepper, to taste

Heat coconut oil in a soup pot over medium heat and saute the onion, bell pepper, and garlic until soft, about 8-10 minutes.

Add the cumin and pinto beans, stir well.

Add the coconut milk, spinach, sausage, and rice.

Cover the pot and heat to serving temperature. Season to taste with salt and pepper.

Note: If a thinner soup is desired add more coconut milk or water.

Homemade Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Stephanie from Sierra Madre, CA won $50 for this recipe and photo! Submit your recipes here!

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Alpine Vegetable Soup

Alpine Vegetable Soup
Alpine Vegetable Soup
photo by recipe author

 

Servings: 4-6
Preparation Time: 30 minutes

  • 3 tablespoons coconut oil
  • 1 large onion, chopped
  • 4 cloves garlic, pressed
  • 6 cups homemade chicken broth or stock
  • 2 medium sweet potatoes, peeled and diced
  • 2 medium red potatoes, scrubbed and diced
  • 2 medium carrots, peeled and diced
  • 2 large celery stalks, diced
  • 2 medium zucchini, quartered lengthwise and diced
  • 1 cup riced cauliflower
  • 1/4 cup fresh dill, minced (or 1-2 tablespoons dried)
  • 1/2 cup fresh parsley, minced
  • 2 teaspoons Himalayan pink salt
  • 1 teaspoon black pepper

Melt coconut oil in a soup pot or Dutch oven over medium heat and saute the onion and garlic until the onion is translucent, about 5 minutes.

Add the broth, all the vegetables, and bring the soup to a boil. Lower the heat, cover the pot, and simmer about 15 minutes, or until the red potatoes are fork tender.

Stir in the dill, parsley, salt and pepper.

Turn off the heat and let the soup sit, covered, for 5 minutes before serving.

Stephanie from Sierra Madre, CA won $50 for this recipe and photo! Submit your recipes here!

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Cream of Zucchini Soup with Cumin

Cream of Zucchini Soup with Cumin
Cream of Zucchini Soup with Cumin
photo by recipe author

Servings: 6-8
Preparation Time: 50 minutes

  • 1/8 cup coconut oil
  • 1 bunch green onions including green tops, sliced
  • 1 large red onion, chopped
  • 3 large cloves garlic, minced or pressed
  • 3/4 teaspoon Himalayan pink salt
  • 2 tablespoons ground cumin
  • 6 cups chicken or vegetable broth
  • 1 1/2 pounds zucchini, diced
  • 1 large sweet potato, peeled and diced
  • pink salt and pepper to taste
  • 1 cup fresh parsley, minced

Heat coconut oil in a soup pot over medium heat. Add the green and red onions, garlic, and pink salt. Saute, stirring occasionally, about 7 minutes, or until onions are soft and translucent.

Add the cumin, and stir constantly for 30 seconds. Add the broth, zucchini, and sweet potato. Add pink salt and pepper to taste. Bring to a boil, then lower heat and simmer, uncovered, for 30 minutes.

Add the parsley during the last five minutes.

Puree soup using an immersion blender or in batches in a blender. If a blender is used, return soup to the pot and reheat gently.

Ladle into bowls and garnish each serving with shredded cheese.

Stephanie from Sierra Madre, CA won $50 for this recipe and photo! Submit your recipes here!

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Hearty Lentil Soup

Hearty Lentil Soup
Hearty Lentil Soup
photo by recipe author

 

Servings: 4-6
Preparation Time: 1 1/4 hours+ soaking time for lentils

  • 3/4 cup green lentils
  • 1 tablespoon apple cider vinegar
  • 1/4 cup coconut oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 medium sweet potato, peeled and diced
  • 3 cloves garlic, minced
  • 1 teaspoon Himalayan pink salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground paprika
  • 1 teaspoon ground turmeric
  • 1 1/2 quarts chicken, vegetable, beef or bison broth/stock
  • 1 pint diced tomatoes, with juice
  • 2 bay leaves
  • 1 cup parsley, minced
  • 6 ounces spinach leaves, chopped
  • salt and pepper to taste
  • additional broth, as needed

In a bowl, cover lentils with an inch of warm water, stir in the vinegar and soak 8 hours, up to overnight. After soaking, drain lentils and rinse well.

In a soup pot, warm the coconut oil over medium-high heat. Stir in the diced onions, carrots, celery, sweet potato, garlic and pink salt. Sauté, stirring occasionally, until vegetables are softened, about 5-7 minutes. Add the cumin, coriander, paprika and turmeric. Mix well. Sauté 30-60 seconds to bloom the flavors, stirring constantly, being careful not to burn the aromatics.

Add the broth, lentils, tomatoes and bay leaves. Stir well. Bring to a boil, then lower heat to simmer and cover. Simmer about 45 minutes, or until lentils are tender.

Stir in the parsley and spinach and simmer, uncovered, until the spinach is wilted. Add salt and pepper to taste.

If a thinner soup is desired, add more broth and salt and pepper as needed. Remove the bay leaves before serving.

Stephanie from Sierra Madre, CA won $50 for this recipe and photo! Submit your recipes and photos here!

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Pumpkin Apple Coconut Milk Soup

Pumpkin_Apple_Coconut_Milk_Soup
Pumpkin Apple Coconut Milk Soup
photo by recipe author

 

Servings: 2
Preparation Time: 20 minutes

  • 1 tablespoon coconut oil
  • 1/4 cup onion, chopped
  • 1 medium apple, chopped
  • 1 cup pumpkin purée
  • 1 cup coconut milk*
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ginger
  • 1 teaspoon dried chives, optional
  • 1/4 teaspoon red pepper flakes, optional

Homemade Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Add coconut oil and onion to saucepan on medium-low heat. Sauté until onions become translucent.

Add apple, and continue to cook until apple softens. Add remaining ingredients, except chives and red pepper flakes. Cook until thoroughly heated.

Blend until smooth using an immersion blender. Add optional ingredients and serve.

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Creamy Dairy Free Coconut Zucchini Soup

Creamy_Dairy_Free_Coconut_Zucchini_Soup
Creamy Dairy Free Coconut Zucchini Soup
photo by recipe author

 

Servings: 3-4
Preparation Time: 45 minutes

  • 2 tablespoons virgin coconut oil
  • 1/8 teaspoon ground black pepper
  • 1 large garlic clove, chopped
  • 1 medium onion, chopped
  • 1.5 pounds zucchini, chopped
  • salt to taste
  • 1.5 cups vegetable stock or chicken broth*
  • 1 tablespoon coconut cream concentrate

Make Your Own Chicken Broth:

*Chicken broth is super simple to make. Follow the recipe here.

Heat a sauce pan on low-medium heat and add coconut oil. Once the oil is hot, add ground pepper, garlic and onions. Stir immediately to avoid burning the pepper. Cook until the onion is soft, stirring intermittently. Add chopped zucchini and salt. Cover and cook until the zucchini is softened. Then add the vegetable stock or chicken broth. Let it simmer for 2 minutes.

Let it cool, then puree it using a blender, until smooth.

Transfer to the saucepan again, add in the coconut cream concentrate and stir well. Warm it slightly. Season with pepper and serve.

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Italian Beef Soup

Italian_Beef_Soup
Italian Beef Soup
photo by recipe author

 

Servings: 6
Preparation Time: 30 minutes

  • 1/2 pound ground beef, bison or turkey
  • 2 tablespoons coconut oil
  • 1 cup carrots, diced
  • 1 cup cabbage, diced
  • 1 cup kale, chopped
  • 1/2 cup celery, chopped
  • 1/4 cup onion, diced
  • 1/2 cup brussel sprouts, chopped
  • 2 teaspoons fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon basil
  • 2-3 cups beef or bison stock

In a large stock pot, add coconut oil and ground beef. Brown beef over medium heat.

Add in vegetables and spices and saute for about 10 minutes. Add in stock and let simmer for about 20 minutes to soften vegetables.

Ladle into bowls and serve.

Slow Cooker Option:

Combine all ingredients in a slow cooker. Cook on high for about 4 hours or low for 7-8 hours.

Freezing Soup:

Prepare and cool soup. Divide soup into freezer safe containers. Freezes for up to 2 months. To eat: remove from freezer and reheat in saucepan.

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Coconut Mackerel Curry

 
Coconut Mackerel Curry
photo by recipe author

 

Servings: 6
Preparation Time: 30 minutes

  • 6 large mackerels
  • salt for rubbing on fish
  • turmeric for rubbing on fish
  • 2 medium onions
  • 2 tablespoon coconut oil
  • 10-12 dry red chilis
  • 1 teaspoon coriander seeds
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon fenugreek seeds
  • 2 tablespoons rice
  • 2 tablespoons + 1/2 teaspoon urad dal
  • 1 cup shredded coconut
  • 2 teaspoons turmeric powder
  • marble size ball tamarind
  • salt to taste

Clean the fish, descale and cut each into 3 pieces. Apply salt and turmeric to the fish pieces and set aside for 30 minutes.

Slice 1 onion and chop the other, keep aside.

On a heated skillet, add 1 tablespoon coconut oil then roast chilis and coriander seeds on medium heat until fragrant, keep aside. On the same skillet, roast mustard seeds, fenugreek seeds, rice and urad dal until fragrant, set aside.

Using the same skillet, add another teaspoon of coconut oil and sauté sliced onion until translucent. Add shredded coconut and toast until coconut changes its color to brown. Add turmeric powder and fry for another minute then set aside.

In a food processor, combine toasted coconut, sautéed onion, roasted coriander seeds, tamarind, and dry red chilis into a very fine paste, using a little water. Next add roasted mustard seeds, fenugreek seeds, rice and urad dal and process for a couple seconds more.

In a saucepan, heat 1 teaspoon coconut oil, and add the contents of the food processor.

Next, add chopped onion and fry till golden. Add ground masala paste and sauté for a minute or two. Add a little water but do not make it runny – the consistency of the curry should not be very thin. Add marinated fish.

Cook on medium high heat until it boils. Stir occasionally taking care not to break the fish.

Once it reaches a boil, reduce heat to low and simmer for 10 minutes. Add salt to taste.

Remove from heat and serve with steaming hot rice.

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