A creamy, vibrant coconut green soup with celery, kale, ginger, apple & lime. Blended smooth in one pot on the stove in 40 minutes. Flexible, soothing & great for meal prep.
Prep time: PT15M
Cook time: PT25M
Total time: PT40M
Rating
5 stars (47 reviews)
Keywords
coconut green soup, green soup blended
Ingredients
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 ((I used kale and a bit of chard))
1 14-ounce can full fat coconut milk
2 tablespoons lime juice
cooked brown rice
cooked lentils or chickpeas
sliced ripe avocado
extra coconut milk
olive oil or chili-infused olive oil
chopped basil or chives
Categories
Main Course
Soup
Steps
Heat a large, heavy pot over medium heat. Add the cumin and coriander seeds to the pot and toast in the dry pot until fragrant, about 1 minute. Remove the spices from the pot and grind them to a powder. Set aside.
Drop the coconut oil into the pot and let it melt/heat up for 30 seconds. Add the shallots to the pot and cook, stirring frequently, until soft and translucent, about 3 minutes. Add the zucchini, celery, and apple to the pot and stir. Add the ginger, ground cumin and coriander to the pot and stir to distribute the spices among the vegetables.
Add the vegetable stock to the pot and stir. Season with salt and pepper. Bring the vegetables and broth to a boil and then simmer, stirring here and there, until the zucchini is very tender, about 10 minutes.
Add the chopped greens and coconut milk to the pot and stir to mix. Keep simmering and stirring until the greens have wilted and are bright green. Remove the vegetables and stock from the heat.
Purée the soup with a stick blender or in batches using an upright blender. Return the puréed soup to the pot and bring it to a boil. Stir the fresh lime juice into the soup and adjust any other seasoning. Serve coconut green soup hot with any garnishes you like.
Reviews
Emily on 2026-03-30 (5 stars): The tastiest and healthiest green soup! Everyone I make it for loves it, from chefs to fussy eaters!
I keep it simple and rather than adding toppings, blend in a tin of butter beans and the basil. I also use ground spices, doubling the quantity, and just throw them in at the end of step 2.
Alyson on 2026-02-14 (5 stars): This is so delicious, and I feel so healthy when I eat it. I doubled the recipe and shared a quart with a couple of neighbors. Still have more in the freezer to help us through winter. Thank you!
Denver on 2025-03-08 (5 stars): Truly loved this recipe. Froze it in portion sizes. Reheated it on the stove with Trader Joe's Polenta mashed into it and made it super hearty meal. Cannot wait to make it again this week. It's lends itself well to customization, but I always try the recipe as it's written the first time and just really wanted to keep eating it. Thank!
Kevin LaRouche on 2024-12-02 (5 stars): Surprisingly amazing...fresh...delicious. Great recipe for veggies and vegans or whole food dedicators. Loved it.
kddd on 2023-12-10 (5 stars): This was great! My family loved it! I followed the advice of others and used 4 c stock instead of the 6 for a thicker soup. I also threw some cannellini beans, used baby kale (bc I had it in the fridge). This was so tasty on its own, but so fun for everyone to layer on their toppings. We did roasted chickpeas, green onions, avocado, roasted mushrooms, it was perfect!
Siane on 2023-11-26 (5 stars): Thank you for this recipe! It is absolutely delicious! I did add half a jalapeño and part of a sweet potato along with the beans. (Things I had to use up!)
It is definitely in my recipe book! Many thanks!!!
Michelle on 2023-04-02 (5 stars): This is SO good. I had a bunch of kale to use up as opposed to celery which was the pt of why Laura creating this recipe lol but let me tell you whatever your reason is to make this soup it just doesnt matter. It's so flavorful but light and satisfying at the same time. I read some comments before making the recipe and decided to cut back on liquid by 2 cups. Kept that warm on the side however in case I needed it to thin out the soup after pureeing but I didn't need it. It was perfect! I also reduced the amt of lime juice to 1 tablespoon. I ate it with toasted bread and topped the soup with chickpeas. Thank you Laura for such a wonderful recipe!
Mara on 2022-12-11 (5 stars): This soup was absolutely mindblowing! I made it for a party and it was a huge hit. I added less broth by 1/3rd and tripled the spices, and it was perfect for us! It had such an interesting and surprising flavor profile, I will definitely be making this again.
Ella on 2022-10-05 (5 stars): I could tell this looked good, but I didn't think it could be THAT good. I'm sick at the moment, fighting off a cold and this soup couldn't have been better. I included the zucchini and the white beans to make it extra creamy and it was just perfect. I will definitely be making this again!
Blaire on 2021-12-02 (5 stars): I made this delish soup tonight. It was bright, healthy and creamy. We loved it. The squeeze of lime and drizzle of some good olive oil, and black pepper on top, is all we needed. We had some hearty toast with coconut butter on the side. I’ll be making this again and again! It’s nutrient dense and so satisfying.
Allison on 2021-04-17 (5 stars): Oh absolutely love this soup. I made it two weeks ago and it wasn’t quite thick enough so I added an entire cup of cashews and wow did that bring it to nextlevel. I just made it again last night and this time I added a cup of cashews and about Three force cup of pistachios. They really had a lot of bass and richness nobody would ever think this was a vegan non-dairy soup. Out of this world thank you so much for the recipe I made it for my boss and she is blown away!
Jennifer on 2021-04-15 (5 stars): This was phenomenal! I added the white beans in place of zucchini and I used rainbow chard and a little spinach. Also added turmeric and cayenne. Wonderful alongside homemade bread and butter. Will be making again. Thank you for the recipe!
