Soups

Green Bean, Courgette and Coconut Soup

This soup is incredibly quick to make and also fantastically filling. It also involves minimal preparation which makes it the perfect choice when you’ve had a long day but still want a healthy choice! Adding coconut milk into a soup will create a creamy consistency that isn’t usually possible when you only use stock.

It is the coconut milk that is responsible for the high levels of nutrients in this soup. When consumed in moderation coconut milk is amazing for your health and can actually help to fight infection in the body. This is because of a compound found within, known as monolaurin, which is antibacterial and antiviral. The most notable benefits of consuming coconut milk are that it is rich in fibre as well as a range of vitamins and minerals. That includes Vitamins C, E, B1, B3, B5, B6 as well as iron, selenium, calcium, magnesium and phosphorous!

To make enough soup for 4 – 6 people, find the following ingredients:

600g of courgettes, cut into 1 inch chunks
200g of top and tailed green beans
1 cup (240 ml) of coconut milk
1 cup (240 ml) of veggie stock
Radishes and dill, to garnish
Black pepper and sea salt, to taste

green pea courgette coconut soup2

This one is just so so simple to whip up when you’re in a rush! All you have to do is bring a large pot of water to the boil and then add in the courgettes and beans. Boil this pan for 3-5 minutes and then drain and rinse with cold water. Next, in a high speed blender, combine the beans, courgettes, coconut milk and veggie stock. Once this mixture is smooth pour the soup back into a large pot and heat it until it is warmed. you can divide the soup between your bowls and top it with sliced radishes and dill. You can also add a good sprinkling of black pepper and sea salt. Enjoy!

If you want to discover more easy, healthy recipes like this then head over to Amazon to pre-order my first cookbook!

16 comments

  1. Looks delicious! I am always ready to add an easy to put together healthy meal, thanks. We love coconut milk… we use it instead of cream when making tikka masala and butternut squash soup. And as you said it has antiviral and antibacterial properties, it is great topically too – it’s helping my daughter’s athletes foot and its healing my dry hands (boo cold weather).

  2. Love it! One of my favourite tricks for texture is to take out a few scoops of well-cut veggies before blending and to add them back when the soup is blended. Gives a little more fullness to the soup and looks really pretty.

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