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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.



10 minutes

Cooking Time

30 minutes






  • 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. 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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