Our taste buds are starting to move from the hydrating fruits and vegetables we chose all summer, to the comforting and warming dishes of fall and winter. Fortunately, comfort foods can still be healthy. This Thai coconut soup is filled with nutrient-dense vegetables. Because this recipe contains lots of peppers and spices it makes a great post-cleanse soup, but it can be modified to enjoy on the 21-Day program as well.
PERFECT FOR ON-THE-GO SUSTENANCE
Since this soup is blended, you can take it to go – no utensils required. It’s important to have food prepared ahead of time when hunger strikes, especially with unhealthy holiday treats just around the corner. You can make this soup ahead of time and freeze it to meal prep for your busiest days.
BENEFITS OF GOING GREEN
It’s no surprise that we rank green vegetables amongst the best choices for healthy eating. Broccoli is particularly useful in combating vitamin D deficiency, which becomes even more crucial during the shorter and colder days. If you find yourself needing more vitamin D during fall and winter months, it’s helpful to balance increase broccoli in your diet as well. The chlorophyll content in spinach is responsible for the rich green color of this soup. Chlorophyll has many benefits including anti-aging, blood sugar regulation, and increasing the amount of oxygen in your blood.
COCONUT MILK FOR THE WINi
Choosing full-fat coconut milk will make this soup creamy, filling, and has a long list of benefits. Full-fat coconut milk contains a particular type of fatty acid called lauric acid. Lauric acid is important because it is converted into monolaurin after we digest it. Monolaurin has been shown to have antiviral properties and combat some of the most common illnesses.
REACH FOR GARLIC DURING COLDER MONTHS
Garlic is one of the most potent foods you can consume to fight off, or prevent the common cold and flu. With flu season just around the corner, it’s important to add natural healers like garlic to your everyday diet. Garlic is full of powerful antioxidants and has antibiotic and antiviral effects. If gnawing on raw garlic does not sound appealing to you, we suggest simply adding more of it to your meals.
6 cups broccoli
1/2 white onion
1 small shallot
4-5 cloves garlic
2-3 cups vegetable broth, depending on desired thickness
1 can coconut milk (full-fat)
1 tablespoon olive oil
4 cups spinach
3 tablespoons green curry paste (modify, if cleansing)
salt and pepper, to taste
cayenne pepper, to taste (modify, if cleansing)
Toppings – optional:
2-3 chili peppers (modify, if cleansing)
1 lemon, zested
Step 1: Prepare ingredients. Cut white onion in half, chop one half and store the other half for use in another meal. Chop shallot and garlic. Remove broccoli stems and break the heads into bite-size pieces.
Step 2: Heat olive oil over medium heat. Add white onion, a pinch of sea salt, pepper, and a sprinkle of (optional) cayenne pepper. Cook, stirring regularly until onions are slightly softened (3-5 minutes). Add shallot and garlic, and cook for 2-3 more minutes, being careful not to burn the garlic.
Step 3: Add curry paste and cook for 1 minute. Next add coconut milk, vegetable broth, and broccoli. Turn heat to high, bring to a boil, then reduce heat, cover pan, and simmer until broccoli is cooked through (5-7 minutes).
Step 4: While soup simmers, prepare toppings. Slice scallions, zest lemon, and slice peppers.
Step 5: When the soup is finished, remove the pan from heat and fold in spinach. spoon soup into a blender (or use an immersion blender) and blend soup until smooth. Add salt and pepper to taste.
Step 6: When you’re ready to serve, top with scallions, lemon zest, and peppers, if using.
Recipe and photography by Kaitlyn Noble
If you like this recipe, you might also like Fight the Flu with the Power of Instant Pot Mushroom Soup