Coconut and greens soup

This delicious soup is quick and easy to prepare and includes antioxidant-rich sweet potato, green
vegetables and beans. Make use of frozen bags of edamame or broad beans, for speed.

Coconut and Greens Soup

1 tbsp coconut oil
6 spring onions (scallions), finely
1 garlic clove, crushed
2 sticks celery, chopped
1 medium courgette (zucchini), cut
into bite-sized chunks
300g/10½oz sweet potato, peeled
cut into small cubes
Zest of 1 lemon
300ml/10½fl oz/1¼ cups vegetable
400g/14oz can coconut milk
150g/5oz kale, chopped, thick stems
115g/4oz edamame beans or broad
1 tbsp lemon juice
Sea salt and freshly ground black

Heat the oil in a large pan. Add the onions, garlic and
celery and fry until softened but not coloured.
Add the courgette, potatoes and lemon zest and fry for
2–3 minutes.
Add the stock and coconut milk and bring to the boil.
Add the kale and beans and simmer for 15 minutes, or
until the potatoes are completely cooked.
Stir in the lemon juice and season to taste.

Nutritional information per serving
Calories 152kcal
Protein 5.4g
Carbohydrates 23g of which sugars 10.5g
Total fat 4.2g of which saturates 2.4g

Conditions that we can treat include...


My session with Oliver Barnett was very interesting and informative and he told me how to build on my existing healthy diet, broadening what I ate and how I prepared it, and prescribed a course of herbs and a detox.

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