January feels like a soup month—I often find myself longing to curl up with a warm bowl of soup. Recently, I bought some greens to make saag (Punjabi leafy greens stew), but then I thought I’d use some of them to make soup first. The soup has a rich combination of greens, hearty vegetables, and, coconut milk. It is simple, comforting, and perfect for nourishing your body during the colder months. You can watch Video on my YouTube Channel.
I love incorporating different leafy greens in my diet, and this soup offers the flexibility to use whatever greens are in season or left in the fridge. Whether it’s kale, spinach, rapini, or collard greens, this straightforward soup offers a delicious, healthy meal in just 40 minutes.
Packed with antioxidants, vitamins, and minerals, this soup supports your immune system and keeps you feeling cozy. The coconut milk pairs beautifully with the hearty greens, making every spoonful satisfying and velvety.
Think of this recipe as a guide and don’t worry about exact measurements. Feel free to experiment with different greens or add your own twist—try adding white beans or lentils for extra creaminess. For me, this soup has become a winter staple, and I love knowing that I’m fueling my body with all the goodness of seasonal produce. Enjoy!
P.S. The photos may appear a bit unnatural due to the chandelier lighting in my dining area.
Rapini, spinach, leek, carrot, and coconut milk give this one pot meal a hearty healthy boost.
Ingredients
- 1 large onion (1 cup chopped)
- 2 sticks celery ( 1 cup chopped)
- 1 large carrot ( 1 cup chopped)
- 2-3" (1 tbsp chopped) ginger, chopped
- 1 leek, chopped (trim the top and root end)
- 1/2 bunch broccoli rabe, stems, leaves and flowers chopped (4 cups in total, remove tough outer layer of rapini stems)
- 6 oz spinach leaves
- 3/4 tsp black peppercorns
- 1 can (405 ml) coconut milk
- 1 l GF vegetable broth
- 1-2 tbsp extra virgin olive oil
- Lemon juice
- Cooked quinoa, boiled chickpeas, or brown rice
Instructions
- Begin by heating olive oil in a large pot.
- Once it's hot, add diced carrot, leek, and onion. Sauté the mixture for about five minutes, until the veggies start to soften.
- Add chopped ginger, leek and black peppercorns to the pot and sauté it briefly with the carrots and onions. Stir it constantly to prevent it from burning.
- Add rapini, spinach leaves, and vegetable broth (save 1 cup to add it in the end).
- Simmer until the greens are tender, about 20 minutes.
- Remove the pot from heat. Cool for 15 minutes.
- Puree the soup with a stick blender or in Vitamix.
- Return the pureed soup to the pot. Add coconut milk and bring it to a boil.
- Serve the soup hot with a squeeze of lemon juice and any garnishes you like.
Tandy I Lavender and Lime
This is exactly what I would have for lunch in winter!
Judee
Such a healthy and delicious soup. I’ll add it to my soup list. Thanks.
angiesrecipes
The photos look fine…I actually love it rustic earthy tone.