Coconut Soup Recipes

Feel-Good Cold Weather Soup with Coconut Oil

Feel Good Cold Weather Soup with Coconut Oil

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

The veggies in the ingredient list are only suggestions – the ingredients shown are what I had on hand at the time.

Servings: 4-6
Preparation Time: 15 minutes

1 quart organic chicken or beef broth
1 small red potato, diced
2 ribs celery, chopped
1/2 large white or yellow onion, chopped
2 small carrots, chopped
Lemon pepper or regular black pepper
Salt to taste
Cayenne pepper to taste
Handful leftover herb salad mix
1 small and 1 medium zucchini, diced
3 large cloves garlic, minced
1 knob fresh ginger (about 1″ by 1 1/4″), peeled and minced
2 – 4 tablespoons virgin coconut oil
Juice of 1/2 lemon

Bring broth to a boil; add the veggies that need to cook longer. Example: potatoes first, boil a few minutes, celery, onion and carrot next (if you want your carrots only partly cooked and still crunchy add them in the last 10-5 minutes of cook time). Add seasoning at this point or wait until the end.

Lower heat and simmer for about 20-30 minutes or until potatoes are tender.

Add remaining ingredients.

Recipe submitted by Simi, Los Angeles, CA

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Sweet Potato Coconut Peanut Butter Soup

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

1 tablespoon coconut oil
1 medium size onion
2 cloves garlic, minced
1 teaspoon peeled and grated fresh ginger
2 cups peeled & cubed uncooked sweet potato (approx. 1 potato)
1/2 teaspoon cayenne pepper
Salt and pepper to taste
6 cups chicken broth
2/3 cup Coconut Peanut Butter
1 teaspoon raw honey

In a large saucepan, heat coconut oil over medium heat. Stir in onion, ginger and garlic. Sauté for 1 minute. Add sweet potato, cayenne, salt, black pepper, and chicken broth.

Bring to a boil. Reduce the heat into medium-low heat; simmer until the potatoes are tender, about 25 minutes.

Puree the soup in the saucepan using an immersion blender or a regular blender in 2 batches.

Return the soup to the saucepan. Stir in coconut peanut butter and honey, continue stirring until peanut butter and honey melts. Serve hot.

Enjoy.

Recipe courtesy Marianita Shilhavy

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Coconut Cream Fresh Green Bean Soup

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Dairy Free

This is one of my new favorite creations. I had a bunch of green beans needing to be used up quickly. It is so simple and absolutely delicious. Enjoy!

2 cups hot water or chicken broth
1/2 cup coconut cream concentrate
1 1/2 -2 pounds fresh green beans, stems removed
Salt & pepper to taste

1. In a medium saucepan, mix hot water/broth with coconut cream concentrate.

2. Steam green bean just until bright green.

3. Place all ingredients into a blender and purée until smooth.

4. Season to taste (see variations) and heat or chill.

5. Serve warm or chilled.

Variations:

Adjust the water/broth as desired.
Add your favorite snippets of herbs or spices.
Use broccoli in replace of green beans.

This also makes a nice dressing for your favorite salad, a sauce, dip or gravy for veggies or veggie burgers.

Recipe submitted by Adrianne, Metuchen, NJ

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Creamy Coconut Chicken Soup

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30 oz coconut milk*
2 teaspoons lime juice
1/8 cup mild sweet chili sauce (Thai sauce)
3 cloves garlic, crushed
1 quart chicken broth
1 3-inch ginger root, peeled and sliced
1 tablespoon soy sauce (fish sauce is also good)
Coconut oil, as needed
2 cups raw chicken, cubed
2 green peppers
10 medium sized mushrooms, sliced
Salt & pepper, to taste

Simmer all ingredients except chicken and green peppers together in a medium sized pot.

Meanwhile, heat coconut oil in a skillet. Sauté chicken, green peppers, and mushrooms and season with salt and pepper if desired. Add to soup and simmer until ginger flavor is strong.

You could also add carrots, or other colored peppers to add variety.

*To make Coconut Cream milk stir approximately 1 teaspoon of coconut cream concentrate to every 6 oz of water or make Homemade Coconut Milk.

Recipe submitted by Delight, Burns, OR

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Coconut Cream Red Lentil Soup

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1/4 cup chopped onion
4 cloves garlic (minced)
2 tablespoon organic olive oil
1 cup organic red lentils
4 cups organic chicken broth
2 cups water
3-4 tablespoon organic coconut cream concentrate, to taste
1 tablespoon organic curry seasoning
1 tablespoon organic cumin
Salt and pepper to taste

In a sauce pan sauté onion and garlic in oil for 1 minute. Stir in red lentils. Add chicken broth and water, bring to a boil over medium heat. Stir in coconut cream, curry seasoning, cumin, salt and pepper.

Cook for 30-40 minutes or until lentils are soft and cooked through. Ladle into serving bowls and top with yogurt if desired. Enjoy.

Note: You can also make your own broth from chicken bones (ex. the neck, back, etc.)

Recipe submitted by Marianita, West Bend, WI

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Cream of Cauliflower Soup

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2 tablespoons coconut oil
2 tablespoons coconut flour
16 oz rice milk
14 oz coconut milk*
1/4 teaspoon turmeric
1 teaspoon Dijon mustard
1 teaspoon Himalayan salt
1/8 teaspoon ground black pepper
1 head of cauliflower, steamed and drained
2 tablespoons nutritional yeast, optional
Shredded parmesan cheese, to taste
Tamari sauce (optional)

Place the coconut oil in a medium sized saucepan, over medium heat. When melted, add coconut flour and stir until lightly browned. Add rice milk and stir. Stir in coconut milk.

When those ingredients are warm, stir in the salt, pepper, turmeric, and mustard, and mix until well combined.

Cut steamed cauliflower into small chunks and add to soup pot. Stir frequently and when all is very hot, lower the temperature to medium low, and add in the parmesan cheese and tamari to taste.

When ready to serve, top with nutritional yeast (if desired), and have a feast.

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed.

Recipe submitted by Ameena, Worcester, MA

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Pumpkin Coconut Cream Soup

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1 small shallot or ¼ onion, diced finely
2 tablespoons virgin coconut oil
1 15 oz can pumpkin (not pumpkin pie mix)
30 ounces water (fill pumpkin can twice to measure, conveniently)
¼ teaspoon cardamom
¼ teaspoon turmeric
½ teaspoon nutmeg
1 tablespoon fresh grated ginger (more or less- to taste)
5 tablespoons coconut cream concentrate
salt and freshly ground pepper, to taste
¾ cup cashew cream (recipe follows)
1 tablespoon raw honey

In a medium stock pot or large saucepan sauté shallot or onion in coconut oil until soft. Add pumpkin and water and stir to combine. Add spices, coconut cream concentrate, salt and pepper and let simmer 10 minutes on medium low heat.

Stir in cashew cream and agave or honey and blend well. Simmer another 10 minutes. Adjust seasonings and spices as desired. Add more coconut cream if desired and mix in well. Serve and enjoy!

Cashew Cream:

1 cup raw cashews
¼ cup water
1 tablespoon virgin coconut oil

Place everything in a blender until a thick creamy mixture forms and it is nice and smooth- if necessary add more water a teaspoon at a time until it is the consistency of whipped cream

Note:
Any remaining cashew cream can be used as a desert topping by adding a bit of agave syrup and vanilla extract…and the addition of some coconut cream concentrate will make it an even more special treat as a topping or all alone.

Recipe submitted by Donna, Castleton, NY

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Thai Style Coconut Fish Soup

½ cup spinach
1 cup winter squash
1 carrot
1 tomato
¼ teaspoon turmeric powder OR 1 inch turmeric root
¼ teaspoon curry powder
1-2 inches of ginger root
one stalk lemongrass
a couple kaffir lime leaves (if available)
water- how much you need depends on your taste
1 cup coconut cream concentrate or 1 to 1 1/2 cans coconut milk
several ounces of your favorite fish

Chop spinach, winter squash, carrot, tomato, ginger root, and lemon grass to desired bite sized pieces and set aside. You can get creative and add other veggies, this is just a basic recipe. Set aside spinach and tomato in a separate bowl.

Place turmeric powder, curry, ginger, lemongrass, kaffir lime leaves, fish and all the chopped vegetables except the spinach and tomato in a medium saucepan and add enough water to cover everything. Cook until about halfway to soft – adjust heat to desired temperature.

Remove some water if needed, and add coconut milk or coconut cream concentrate, mix in well, and allow pot to simmer on low for as long as desired to let veggies finish cooking and aromas to permeate the coconut milk. Add spinach and tomato at the end so they are only lightly cooked or raw.

Serves one to two people.

Recipe submitted by: Anna-Liese, Pahoa, HI

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