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Kale, turmeric coconut soup

kale, tumeric, coconut, soup, dinner, recipe, vege

Ingredients 10
Servings 4-6
Time 15


  • 2
    garlic cloves, mashed
  • 1
    thumb ginger, finely grated
  • 1
    thumb turmeric, finely grated
  • Baleia extra virgin olive oil, for frying
  • 400
    can coconut milk
  • 600
  • 250
    broccoli, chopped
  • 250
    cauliflower, chopped
  • 150
    kale, torn from stems
  • salt and pepper to taste



Place the garlic, ginger and turmeric in a saucepan and fry in some olive oil over a medium heat for a minute or so until soft.

Add the coconut milk and water and bring to the boil.

Add the broccoli and cauliflower and cook for 10 minutes until tender.

Add the kale and cook for another 5 minutes until the kale has wilted and softened.

Remove from the heat and using a hand held stick blender, blend the soup until smooth (add more hot water or vegetable stock if required).

Season well with salt and pepper.

Divide between 4 - 6 serving bowls and garnish with kale chips. Serve immediately.

Reprinted with the permission of Heinstirred. To see more click here.

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Read more on: dinner  |  recipe  |  vegetables  |  coconut  |  soup  |  vegetarian


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2020-02-27 12:12
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