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+ servings

Easy Coconut + Veggie Soup

Servings: 4 people


  • 1 tin Ayam coconut cream (no additives and no BPA lining in the tin- love that!)
  • 2 litre veggie or chicken stock (if you use veggie stock then this dish is vegetarian, vegan, you name it!)
  • 2 cloves garlic, whole is fine!
  • 1/2 bunch fresh parsley or coriander
  • 4 cups assorted greens Some left over roast veggies, some limp veggies, a couple of zucchini, roughly chopped, maybe some broccoli, spinach (whole leaves fine, just tear them and pop in).
  • Some fresh coriander, spring onion and / or croutons for garnish (optional. gluten free of course if you do better without gluten like me!)
  • sea salt to taste


  • Put a saucepan on the stove on medium heat and if you have time, chop an onion roughly and sizzle for 5 minutes (not, however, essential to the soup!)
  • Add the chicken stock, 1/2 tin coconut cream (or the whole lot for added richness and full coconut flavour)
  • Add your veggies, herbs and 2 garlic cloves.
  • Simmer 10 minutes and switch off the heat.
  • Get the stick blender out and whizz everything into a creaminess in the sauce pan.
  • Salt to taste
  • Serve in bowls and garnish if you have the fresh herbs at hand.
  • Serve with your favourite crusty bread, gluten free loaf or enjoy in a cup – plenty of nourishment per serve to do away with the bread altogether!