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Coconut Soup Recipes

Tomato Coconut Soup


Tomato Coconut Soup Recipe photo

 

Servings: 2
Preparation Time: 30 minutes

Chop the onion and tomatoes roughly. In a saucepan, add the chopped tomatoes, chopped onion, whole black peppers, clove, cinnamon, ginger and garlic. Mix well. Cover and heat on a medium to low heat. Stir intermittently.

Turn the heat off once the tomatoes and onions are well cooked. This will take around 15-20 minutes. Alternately, the mixture can be cooked in a pressure cooker.

Once done, allow the mixture to cool to room temperature. Using a blender or immersion blender, blend the mixture till you get a soup like consistency. Transfer this to the saucepan. Add sugar, salt and coconut milk. Mix well and let the soup boil once. Turn off the heat and serve hot.

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

Sheetal from Foster City, CA just won $50 for this recipe and photo! Submit yours here.

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Coconut Curry Chicken Meatball Soup

Coconut Curry Chicken Meatball Soup Recipe photo
Coconut Curry Chicken Meatball Soup Recipe
photo by recipe author

Servings: 3-4
Preparation Time: 10

  • 1 bunch green onions
  • 8 oz mushrooms, shiitake or button
  • 1 lb ground chicken breast
  • 1/2 pastured egg, beaten
  • 1 garlic clove, finely minced
  • 1 teaspoon salt
  • 14 oz full fat coconut milk*
  • 1/2 cup chicken broth (preferably homemade)
  • 1 tablespoon organic fermented soy sauce
  • 1 1/2 tbsp red curry paste
  • 1 1-2 inch piece of peeled fresh ginger

Chop the whites off of the onions and set the greens aside for the soup. Finely chop 1/2 cup of the mushrooms and save the rest for the soup.

Combine the chicken, egg, chopped whites, chopped mushrooms, minced garlic and salt in a bowl.

Form the meat into desired size meatballs and place in the bottom of the crockpot.

Combine the coconut milk, broth, soy sauce and curry paste in a mixing bowl. Add the remaining mushrooms and chopped greens from the onions. Pour over the meatballs and place the piece of ginger into the liquid.

Cook on high for 2 1/2 to 3 hours, add salt if needed

Quick notes

I imagine this will work in a soup pot or could also be cooked on the low setting of your crockpot for longer if need be. You could add some additional vegetables such as broccoli, red pepper and snow peas if you wanted to. It may not be as soupy, but still good!!! This would also be great served over cauliflower rice or white rice if you tolerate it.

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

Recipe submitted by Kate, Highlands Ranch, CO

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Split Pea Soup

Split Pea Soup Recipe photo
Split Pea Soup Recipe
photo by recipe author

Servings: 4 Preparation Time: 1 hour, 30 minutes

In a large pot add coconut oil and set on medium heat. Once the oil is hot, add celery, carrots, onions and salt. Cook the vegetables until the onions are translucent, 5-7 minutes.

Add split peas, broth, turmeric, cumin and pepper. Stir to combine all seasonings, turn the heat to high and bring to a boil. Reduce the heat to low, cover and simmer for an hour – stirring occasionally. Add the seasoned and cook ground beef and let simmer for 10 minutes. Enjoy.

Variation: Add 1/3 cup barley and 1/4 cup lentils with the split peas.

Recipe submitted by Mariya, Woodland, WA

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Intense Mushroom Coconut Soup

Intense Mushroom Coconut Soup Recipe photo
Intense Mushroom Coconut Soup Recipe
photo by recipe author

If you are serving to family, let them remove the 3 bay leaves as they find them in the soup. The flavors will be subtle and complex, with a predominance of mushroom, and a hint of coconut. This is on the permanent soup list for a meal at our house.

Servings: 3
Preparation Time: 30-40 minutes

  • 4 cups boiling water
  • 2 bouillon cubes: one vegetable and one chicken flavor (or fresh soup stock)
  • 8 ounces chopped fresh mushrooms
  • 3 tablespoons virgin coconut oil
  • 1 medium onion, diced
  • 2 tablespoons thyme
  • 3 bay leaves
  • 5 large cloves garlic, minced
  • 1/4 cup white wine
  • 1 1/2 cups coconut milk (*made from dried coconut for flavor)
  • 1 teaspoon Himalayan salt (to taste)
  • 2 teaspoons fresh grind black pepper (to taste)
  • 2 tablespoons Thai fish sauce
  • Garnish chopped cucumber and celery leaves

Boil 4 cups water in a medium pot and add the bouillon cubes until they dissolve, or use stock.

While you are waiting for the water to boil and the cubes to dissolve, finely chop your mushrooms, then add them to the stock and set this aside for 20 minutes.

Sauté the chopped onion in the coconut oil in a heavy bottom soup pot for 6 minutes or until the onions are transparent and golden.

After 20 minutes, strain the mushrooms from the bouillon liquid and reserve the liquid. Add the strained mushrooms to the sautéed onions. Add the thyme. Sauté for another 6 minutes or until tender.

Add the bay leaves, minced garlic and white wine, heating for another minute.

For thickener: Take 1/2 cup of reserved broth (which has cooled a little by now) and put into a clean jar with 1/3 cup whole wheat flour (or a few tablespoons of corn starch for gluten free) and 2 tablespoons of Thai fish sauce. Put the lid on, and shake to mix.

Add the rest of the broth and the cup coconut milk to the mushroom mix, heat to simmer. Thicken by drizzling in the wheat and fish sauce mix from the jar, simmer and stir about 3 minutes until it thickens slightly. Salt and pepper to taste. Let the flavors blend for another 10 minutes if you can wait, remove the bay leaves, then heat and serve. Garnish with a mound of chopped cucumber and celery leaves if desired.

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

Recipe submitted by Karen, Fraser, MI

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Creamy Chicken Soup

Creamy Chicken Soup Recipe photo
Creamy Chicken Soup Recipe
photo by recipe author

Servings: 6
Preparation Time: 1 hour

  • 3 lb. whole chicken, cooked and shredded
  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • 4 cloves garlic
  • 1/4 – 1/2 cup butter
  • 1/8 – 1/2 cup coconut flour
  • 2 cups chicken stock, more if needed
  • 16 ounces stewed tomatoes, juices included
  • 2 zucchini, chopped
  • 2 yellow squashes, chopped
  • 2 carrots, chopped
  • 2 celery, chopped
  • 14 ounces coconut milk (full fat, not light)*
  • cilantro
  • avocado

Season chicken well and cook, let cool, and pull all meat off the bones and shred. Set aside.

In a large pot, melt coconut oil in a pan, cook onion until it begins to soften, add garlic and cook for a few minutes.

Add butter and stir flour in slowly to create a paste (making a roux). The more flour and butter you add the thicker the soup. Whisk in chicken stock. If it is too thick, add more stock.

Add in all veggies and the shredded chicken. Season to taste with seasoning such as salt, pepper, oregano, thyme, sage, rosemary, basil, etc. Let simmer as long as possible, minimum half hour.

Shortly before serving, add coconut milk to make it creamy. Let simmer 5-10 more minutes and serve!

Best when topped with chopped cilantro and avocado.

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

Recipe submitted by Chelsea, Chicago, IL

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Creamy Roasted Cauliflower and Mushroom Soup

Creamy Roasted Cauliflower and Mushroom Soup Recipe photo
Creamy Roasted Cauliflower and Mushroom Soup Recipe
photo by recipe author

Servings: 2-3
Preparation Time: 20 minutes

Preheat oven to 400 degrees F.

Place the pieces of cauliflower in a bowl and coat with the 2 tablespoons of coconut oil. Place single layer on a parchment lined cookie sheet and sprinkle with salt and pepper and roast at 400 for 25-30 minutes.

Cook the bacon in a skillet, reserve the grease, cut the bacon into pieces and set aside.

Place the bacon grease, coconut oil or butter in a large saucepan with the onion. Sauté the onions until slightly browned. Add the garlic, thyme and mushrooms. Sauté until the mushrooms are tender, about 5-10 minutes.

Add the white wine and de-glaze the pan. Add the chicken broth and cauliflower and bring to a boil. Reduce heat to a simmer for 5 minutes.

Place the soup, coconut milk and optional butter in a food processor or blender and combine until desired consistency. Salt and pepper to taste.

Sprinkle the bacon pieces on top (optional).

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

Recipe submitted by Kate, Highlands Ranch, CO

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Gluten Free Pumpkin Spice Cream of “Wheat”

Gluten Free Pumpkin Spice Cream of Wheat Recipe photo
Gluten Free Pumpkin Spice Cream of Wheat Recipe
photo by recipe author

Servings: 2-3
Preparation Time: 10 minutes

  • 1 medium head of cauliflower, steamed
  • 4 pastured eggs
  • 1 1/4 cups vanilla non-dairy milk
  • 4 tablespoons coconut cream (the cream that rises to the top of full fat coconut milk that has been refrigerated)*
  • 1/4 cup pumpkin
  • 1/2 teaspoon maple flavor (vanilla should work too)
  • 1-3 tablespoons sweetener of choice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • couple dashes of salt
  • grass-fed butter (optional)

Place the steamed cauliflower in a food processor and pulse until it’s “riced”.

Whisk the 4 eggs in a large mixing bowl and set aside.

In a medium sized saucepan, combine the milk, cream, pumpkin and cauliflower and slowly bring to a boil. Reduce heat to a simmer and cook for 1-2 minutes.

Remove the pan from heat and add a 1/4 cup at a time to the eggs, whisking the entire time you add the hot mixture. The eggs will start to cook if you aren’t careful. This process makes the eggs safe to eat for those concerned with eating raw eggs.

Pour the mixture back in to the food processor, add the maple extract, spices, salt and sweetener and pulse until well combined.

Serve hot with a dollop of grass fed butter (optional).

Quick notes

Since all cauliflower heads are different sizes, you may want to add milk if it seems to thick or add some almond flour to thicken it up.

Variations

Serve with nuts, coconut or fresh fruit on top. Another variation would be to replace the pumpkin with applesauce and just use cinnamon for the spice. You could also add just cocoa powder or simply leave it as a maple nut version.

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

Recipe submitted by Kate, Highlands Ranch, CO

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Coconut Curry Carrot Soup

Coconut Curry Carrot Soup Recipe photo
Coconut Curry Carrot Soup Recipe
photo by recipe author

Servings: 4
Preparation Time: 30 minutes

  • 1 tablespoon grass-fed butter or coconut oil
  • 2 heaping cups thickly sliced carrots (about 4 carrots)
  • 2 thin slices fresh ginger root
  • 1 medium onion, chopped
  • 5 cups chicken broth (I prefer homemade*)
  • 3/4 cup full fat coconut milk**
  • 3/4 teaspoon red curry paste (add more if you want it spicier)
  • salt and pepper to taste
  • 1 scallion, sliced
  • 1 tablespoon chopped cilantro
  • 2 chicken breasts (optional)

Heat the butter/oil in a large saucepan and stir in the carrots and ginger.

Cook over medium heat until the carrots start to brown, about 6-8 minutes stirring constantly. Add the onions and cook until they are translucent. Stir in the broth, coconut milk and curry paste.

Bring to a boil, reduce heat and simmer covered for 25 minutes.

If you want to add chicken to this recipe, add it to the simmering soup. Remove chicken once it’s fully cooked and set aside.

Strain the solids so you can remove the ginger root and discard. Add the solids plus 2 cups of the liquid to a blender and puree. Add the remaining liquid and process until completely pureed.

Pour soup back into saucepan to add shredded chicken or pour into soup bowls. Use a fork to shred the chicken once it has cooled enough to touch. Add it to the soup and stir.

Serve with some scallions and cilantro sprinkled on top and additional salt and pepper if needed.

Quick notes

*I prefer to use
homemade chicken broth for all of the health benefits. Store bought will work, but may be higher in sodium so be careful when you salt the soup.

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

Recipe submitted by Kate, Highlands Ranch, CO

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