Ingredients
Soup
- 1 teaspoon whole cumin seeds
- 1 teaspoon whole coriander seeds
- 2 teaspoons coconut oil
- 1 large shallot, chopped (about ¾ cup diced shallot)
- 1 medium zucchini, chopped
- 1 small bunch of celery, chopped (about 4 cups chopped celery)
- 1 medium apple, peeled, cored and chopped
- 3 inches fresh ginger, peeled and chopped (roughly 2 tablespoons)
- 6 cups vegetable stock
- Sea salt and ground black pepper, to taste
- 4 cups chopped and packed greens (kale and a bit of chard)
- 1 14-ounce can full fat coconut milk
- 2 tablespoons lime juice
Toppings and Garnishing
- Cooked brown rice
- Cooked lentils or chickpeas
- Sliced ripe avocado
- Extra coconut milk
- Olive oil or chili-infused olive oil
- Chopped basil or chives
Instructions
- Toast Spices: Heat a large, heavy pot over medium heat. Add the cumin and coriander seeds to the dry pot and toast until fragrant, about 1 minute. Remove from pot and grind to a powder. Set aside.
- Sauté Aromatics and Vegetables: Add coconut oil to the pot and heat for 30 seconds. Add chopped shallots and cook, stirring frequently, until soft and translucent, about 3 minutes. Stir in the chopped zucchini, celery, and apple, then add the peeled chopped ginger along with the ground cumin and coriander. Mix well to evenly distribute the spices.
- Simmer Vegetables: Pour in the vegetable stock, season with salt and pepper, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until zucchini is very tender, about 10 minutes.
- Add Greens and Coconut Milk: Stir in the chopped greens and full fat coconut milk. Continue simmering and stirring until the greens wilt and turn bright green. Remove the pot from the heat.
- Purée Soup: Use a stick blender to purée the soup until smooth directly in the pot, or blend in batches using an upright blender. Return the puréed soup to the pot and bring back to a boil.
- Finish and Serve: Stir in the fresh lime juice and adjust seasoning as needed with salt and pepper. Serve the soup hot with your choice of toppings such as cooked brown rice, lentils or chickpeas, sliced avocado, extra coconut milk, a drizzle of olive or chili oil, and fresh chopped basil or chives.
Notes
- For extra creaminess and protein, add ¾ cup cooked white or navy beans before puréeing the soup instead of zucchini.
- This soup can be stored in the refrigerator for up to 3 days or frozen for longer preservation.
- Adjust the seasoning and lime juice to balance the flavor to your liking.
- Use fresh herbs and garnishes to enhance freshness and presentation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegan
