I love the creamy zesty combination of this soup. My dear friend Anita made this soup for a dinner party and served them in little shot glasses. I had to remake it and she willingly shared the recipe with me. Her secret was the addition of dashi-Veggie broth to the soup which was a game changer, it adds a very earthy Umami flavor to this soup. I recommend using dashi broth, but it still great with veggie broth too. To make the dashi broth simply add a little dashi powder and a little dried shiitake to veggie broth and add it to the soup. It’s easy to find dashi in Japanese markets, Asian grocery stores or online.
If you don’t like kale I think this recipe may change your mind. The ample zing from celery and jalapeño ina way masks the grassy flavor from the kale. That said I do however love kale and how it makes me feel.
Give it a try and let me know what you think, I would love to hear from you.
CREAM OF KALE CELERY SOUP
- 1 teaspoon deodorized coconut oil or any vegetable oil you use
- 1 medium onion finely chopped
- 1-2 green chilli optional but recommended, deseed as needed
- 4 cups packed organic kale, I used curly kale but any variety will work
- 1 medium zucchini, chopped
- 1 bunch of organic celery, chopped (about 4 cups chopped celery)
- 1 small orange or apple, peeled + chopped
- 3 inches fresh ginger root, chopped (roughly 2 tablespoons)
- 4 cups vegetable -dashi stock or low sodium veggie stock
- sea salt and ground black pepper, to taste
- 1 14-ounce can light or regular coconut milk ( dependis on how rich you want it)
- juice 1 lime (about 2 tablespoons
- Roasted chickpeas
- kale or other veggie chips
- extra coconut milk for garnish
- chili oil
- chopped cilantro or chives
Add the coconut oil in a sauce pan and let it melt for 30 seconds. Add the onion to the pan and cook, stirring frequently, until soft and translucent, about 3 minutes. Add the zucchini, celery, and fruit to the pan and stir. Add the ginger and coat the the vegetables.
Add the vegetable stock and stir. Season with salt and pepper. Bring the pan to a boil and drop to a gentle simmer, until the zucchini is tender.
Add the chopped greens and coconut milk to the pan and stir to mix. Keep simmering until the greens have wilted and are bright green.
Puree the soup with a stick blender or in batches using a blender. Return the pureed soup to the pot and bring it back to a boil. Stir the lime juice into the soup and adjust any other seasoning. Serve coconut green soup hot with any garnishes you like.