Coconut and Greens Soup

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15 minutes

Cooking Time

40 minutes


4 servings

Good For


Gazpacho provides a fantastic amount of vitamin C from the variety of vegetables and is a great support for the immune system.

The vegetables and herbs provide great sources of fibre which is extremely important for your digestive system and immune health - 70% of your immune system resides in your gut afterall.

Adding chopped eggs is a great addition to this soup, adding lean protein, healthy fats and zinc which are also vital for a healthy immune system.


  • 6 large ripe tomatoes (about 2 pounds)
  • 1 large cucumber
  • 2 red or yellow bell pepper
  • 4 spring onions or 1/2 red onion
  • 2 large cloves garlic
  • ½ cup olive oil
  • Juice of 1-2 lemons
  • 1 handful basil and/or parsley
  • 1 jalapeno chili, stemmed (optional)
  • Pinch of salt and pepper
  • 4 eggs, boiled
  • 1 tbsp coconut oil
  • 6 spring onions (scallions), finely chopped
  • 1 garlic clove, crushed
  • 2 sticks celery, chopped
  • 1 medium courgette (zucchini), cut into bite-sized chunks
  • 300g sweet potato, peeled and cut into small cubes
  • Zest of 1 lemon
  • 300ml vegetable stock
  • 400g can coconut milk
  • 150g kale, chopped, thick stems discarded
  • 115g edamame beans or broad beans
  • 1 tbsp lemon juice
  • Sea salt and freshly ground black pepper


  1. Top and tail the cucumber and cut into quarters, removing the seeds. Put in a blender
  2. Cover the tomatoes in boiling water for 30 seconds. Pour off water and peel away the skins. Cut into quarters, removing the seeds. Add to the blender
  3. Core and cut the peppers into quarters before placing them on a tray skin side up and grilling for 1-2 minutes until skins are charred. Peel away the skins and place the peppers into the blender
  4. Coarsely chop the spring onions and garlic and add to the blender with the cucumber, tomatoes and peppers
  5. Add the olive oil, lemon juice, fresh herbs, chilli (if using) and salt and pepper. Blend until smooth or slightly chunky – either way is delicious.
  6. Serve into bowls, crumbling an egg onto each bowl for extra protein
  1. Heat the oil in a large pan.
  2. Add the onions, garlic and celery and fry until softened but not coloured, about 10 minutes
  3. Add the courgette, potatoes and lemon zest and fry for 2–3 minutes.
  4. Add the stock and coconut milk and bring to the boil.
  5. Add the kale and beans and simmer for 15 minutes, or until the potatoes are completely cooked.
  6. Stir in the lemon juice and season to taste.



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