COCONUT GREEN SOUP WITH CELERY, KALE & GINGER

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This happens to me every other week or so. I buy celery to use as a base component of recipes, like in a soup, vegetable stock, or grain pilaf. Then, inevitably, I get a decent amount of limp-y celery stalks just sitting in my crisper with no real end purpose. I usually take that as my cue to make even more vegetable stock… But why not do something where celery gets a chance to shine a bit? I had some equally non-vibrant greens hanging around and knew that I needed a comforting coconut green soup with celery, lots of spices, and hearty garnishes. I just knew.

Other clues that I needed this glowing green soup: we had a super busy weekend that gave way to lots of snacking and a few takeout boxes. We’re getting a new flagstone patio put into our backyard and, because of some last-minute scheduling, we realized that we needed to rip out our existing deck and some shrubs ASAP. I stayed within a comfortable caffeine high for about 3 days straight, and was kind of thinking about pizza the whole time I was struggling with the shrub roots. I’ve also been spending quite a few late nights tuning up the backend parts of my site lately, so that was factoring in.

Needless to say I got my pizza (I always do) and kind of collapsed on the couch when it was all done. Even after a good night’s rest, I woke up feeling totally wiped.. and the week was just starting! I knew that I needed a bit of a reset day to just eat really colourful and simple things. Smoothies, tons of water, a new-to-me delicious tea, and this vibrantly green and gorgeous soup! We’ve been having some cool and damp nights (ummm hey there typical Ontario spring), so a warm bowl of this loaded up with every garnish I could get felt so good.

I think this coconut green soup is open to plenty of interpretation. You could use radish/carrot tops, nettles, or ramp greens. Fennel instead of celery. Maybe purée some soaked cashews or pistachios in the mix. Use cashew milk or a thick homemade almond milk instead of coconut. And garnish it however you like to really make it your own! These are my favourite kind of recipes because they’re ever-adaptable and always within reach, no matter what kind of week you’re having ;) Sending a big, restorative hug out to you all. xo

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COCONUT GREEN SOUP WITH CELERY, KALE + GINGER RECIPE
Print the recipe here!
SERVES: Makes 8 cups or 2 Litres
NOTES: I cook a diced zucchini in this soup to make it a little extra bit creamy, but if you have cooked white or navy beans on hand, you could throw 3/4 cup of them into the soup right before you purée it for a similar texture and extra protein.

SOUP INGREDIENTS:
1 teaspoon whole cumin seeds
1 teaspoon whole coriander
1 teaspoon coconut oil
1 large or 2 small-medium shallots, diced (about ¾ cup diced shallot)
1 medium zucchini, chopped
1 bunch of celery, chopped (about 4 cups chopped celery)
1 medium apple, peeled + chopped
3 inches fresh ginger root, 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
juice of 1 lime (about 2 tablespoons)

FOR TOPPING THE SOUP:
cooked brown rice
cooked lentils or chickpeas
sliced ripe avocado
extra coconut milk
olive oil or chili-infused olive oil
chopped basil or chives

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.

Puree the soup with a stick blender or in batches using a blender. Return the pureed 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.