Tomato Coconut Soup

Servings: 2
Preparation Time: 30 minutes

Ingredients:

• 1/2 onion (approximately 2 1/2 ounces)
• 3 medium sized tomatoes (approximately 13 1/2 ounces)
• 2 whole black peppers
• 1 whole clove
• 1/2 inch cinnamon stick
• 1/2 teaspoon minced ginger
• 1/2 teaspoon minced garlic
• 2 tablespoons whole cane sugar (or as per your liking depending on how sour the tomatoes are)
• 1/2 teaspoon Himalayan Pink Salt
• 1/2 cup coconut milk made from Coconut Cream Concentrate or shredded coconut*

Directions:

Chop the onion and tomatoes roughly. In a saucepan, add the chopped tomatoes, chopped onion, whole black peppers, clove, cinnamon, ginger, and garlic. Mix well. Cover and heat on a medium to low heat. Stir intermittently.

Turn the heat off once the tomatoes and onions are well cooked. This will take around 15–20 minutes. Alternately, the mixture can be cooked in a pressure cooker.

Once done, allow the mixture to cool to room temperature. Using a blender or immersion blender, blend the mixture till you get a soup-like consistency. Transfer this to the saucepan. Add sugar, salt, and coconut milk. Mix well and let the soup boil once. Turn off the heat and serve hot.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Sheetal from Foster City, CA, just won $50 for this recipe and photo! Submit yours here!

If you are serving this to family, let them remove the 3 bay leaves as they find them in the soup. The flavors will be subtle and complex, with a predominance of mushroom, and a hint of coconut. This is on the permanent soup list for a meal at our house.

Intense Mushroom Coconut Soup

Servings: 3
Preparation Time: 30–40 minutes

Ingredients:

• 4 cups boiling water
• 2 bouillon cubes: one vegetable and one chicken flavor (or fresh soup stock)
• 8 ounces chopped fresh mushrooms
• 3 tablespoons Virgin Coconut Oil
• 1 medium onion, diced
• 2 tablespoons thyme
• 3 bay leaves
• 5 large cloves garlic, minced
• 1/4 cup white wine
• 1 1/2 cups coconut milk (*made from dried coconut for flavor)
• 1 teaspoon Himalayan Salt (to taste)
• 2 teaspoons fresh grind black pepper (to taste)
• 2 tablespoons Thai fish sauce
• garnish with chopped cucumber and celery leaves

Directions:

Boil 4 cups water in a medium pot and add the bouillon cubes until they dissolve, or use stock.

While you are waiting for the water to boil and the cubes to dissolve, finely chop your mushrooms, then add them to the stock and set this aside for 20 minutes.

Sauté the chopped onion in the coconut oil in a heavy-bottom soup pot for 6 minutes or until the onions are transparent and golden.

After 20 minutes, strain the mushrooms from the bouillon liquid and reserve the liquid. Add the strained mushrooms to the sautéed onions. Add the thyme. Sauté for another 6 minutes or until tender.

Add the bay leaves, minced garlic, and white wine, heating for another minute.

For thickener: Take 1/2 cup of reserved broth (which has cooled a little by now) and put into a clean jar with 1/3 cup whole wheat flour (or a few tablespoons of cornstarch for gluten-free) and 2 tablespoons of Thai fish sauce. Put the lid on and shake to mix.

Add the rest of the broth and the cup coconut milk to the mushroom mix and heat to simmer. Thicken by drizzling in the wheat and fish sauce mix from the jar, simmer, and stir about 3 minutes until it thickens slightly. Salt and pepper to taste. Let the flavors blend for another 10 minutes if you can wait. Next, remove the bay leaves, then heat and serve. Garnish with a mound of chopped cucumber and celery leaves, if desired.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Karen, Fraser, MI.

Submit your recipe here!

Kale and Okra Soup (Callaloo)

Servings: 6
Preparation Time: 30 minutes

Ingredients:

• 4 cups chicken stock
• 1 bunch green onions, chopped
• 6 cups fresh kale, chopped
• 4 cups okra, chopped
• 3 garlic cloves, chopped
• 6–8 sprigs thyme
• 4 tablespoons Coconut Cream Concentrate

Directions:

Combine all ingredients except Coconut Cream Concentrate in a large pot. Bring to a boil, then reduce heat to a simmer.

Simmer uncovered for 20–25 minutes until veggies are nice and soft.

Puree soup using an immersion blender. (You could do this in a conventional blender but be careful not to burn yourself!). Note: if the stalks of your thyme sprigs are very tough, you might want to remove them before pureeing.

Add Coconut Cream Concentrate and stir to dissolve. Enjoy!

Recipe and photo submitted by Sarah, Marietta, GA.

Submit your recipe here!