Green Coconut Soup
Kale and leeks are both staples in our pantry, though this soup can be made with any of your favorite green vegetables or leftover veggies in the fridge.
1 tablespoon coconut oil
2 cloves garlic
1 large or 2 small leeks, cleaned and chopped
2 green onions, chopped
1 medium zucchini, chopped
1 bunch of kale, chopped
3 heaping cups of baby spinach
2 medium yukon gold potatoes peeled and chopped
2 tablespoons green curry paste
6 cups vegetable stock
sea salt and ground black pepper, to taste
1 14-ounce can full fat coconut milk
juice of 1 lime (about 2 tablespoons)
Heat coconut oil in the bottom of a large soup pot. Once oil is hot, add onion, garlic, ginger and 1tsp salt. Sauté until onion is tender and translucent.
Add the potatoes, curry paste, and stock to the pot and bring to a boil. Reduce to a simmer. Simmer for ten minutes or until potatoes are tender.
Add all other vegetables to the pot and simmer for 5-7 minutes, or until vegetables are soft. Beware of browning them—you want the veggies to be bright green in color.
Transfer the ingredients to your blender in batches and purée until smooth. Once blended, pour the soup back into the pot over medium heat. Add your coconut milk and continue cooking for 5 minutes.
Remove from heat, then add lime juice, salt and cracked pepper to taste.
Top with roasted pumpkin seeds and serve hot.