Ingredients:
• 1 tsp whole cumin seeds
• 1 tsp whole coriander seeds
• 2 tsp coconut oil 🥥
• 1 large shallot
• 1 medium zucchini 🥒
• 1 small bunch of celery (about 4 cups chopped)
• 1 medium apple 🍎
• Piece of fresh ginger (2 tbsp chopped ginger)
• 1400 ml vegetable broth
• 300 g chopped greens (chard, spinach, bok choy, kale depending on the season) 🌱
• 1 can coconut milk (400 ml)
• 2 tbsp lime juice 🍋
Toppings:
• cooked whole grain rice 🍚
• cooked lentils or chickpeas
• sliced ripe avocado 🥑
• chili-infused olive oil 🌶️
• chopped fresh basil or chives 🌿
Preparation:
1. Chop shallot and ginger, coarsely dice zucchini, core apple and cut into pieces, chop celery.
2. Heat a large, heavy pot over medium heat. Add the cumin and coriander seeds to the pot and toast them dry until fragrant, about 1 min. Remove spices from the pot and grind in a mortar. Set aside. 🔥
3. Add the coconut oil to the pot and let it melt for 30 seconds. Add the shallots to the pot and cook, stirring frequently, until soft and translucent, about 3 minutes. Add the zucchini, celery, and apple to the pot and stir. Add ginger, ground cumin, and coriander to the pot and stir to distribute the spices over the vegetables.
4. Add the vegetable broth to the pot and stir. Season with salt and pepper. Bring the vegetables and broth to a boil, then reduce heat and simmer, stirring occasionally, until the zucchini is very tender, about 10 minutes. ⏲️
6. Add the chopped greens and coconut milk to the pot and stir. Continue to simmer and stir until the greens are wilted and light green.
7. Remove from heat and puree the soup with an immersion blender. Return the pureed soup to the pot and bring to a boil. Stir the fresh lime juice into the soup and season again if necessary. Serve the coconut green soup hot and garnish as desired. 😋
