Coconut Kale Soup


Coconut Kale Soup


Jessica Nadel

Created date

February 8, 2016

Recipe details - RV

A bright green soup full of kale, to pump you up with plenty of fiber, protein, and bone-strengthening calcium. Rich, comforting, and creamy.

Recipe from Superfoods 24/7: More than 100 Easy and Inspired Recipes to Enjoy the World’s Most Nutritious Foods at Every Meal, Every Day by Jessica Nadle © Quantum Publishing, 2015. Photographs by Jackie Sobon. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

Main ingredient: 
Gluten-free, Vegan, Vegetarian
Prep time: 
10 minutes
Total time: 
30 minutes


1 tablespoon coconut oil

1 cup chopped onion

6 cups kale, chopped

4 cups vegetable broth

2 cups shelled peas

1 small potato, peeled and cubed

1 14 oz (400 g) can light coconut milk

sea salt and freshly ground black pepper

extra-virgin olive oil or hemp oil, to serve

1/2 cup (85 g) raw cashews, soaked for 4 to 6 hours

1 teaspoon lemon juice

1 teaspoon maple syrup

2-3 teaspoons water


Heat the coconut oil in a medium saucepan over medium-high heat, then add the onions and sauté for 4 to 5 minutes, or until they’re soft and just beginning to lightly brown.

Add the kale and 1 cup of broth and cook for 2 minutes, stirring constantly. Add the peas, potato, and the remaining broth and increase the heat, bringing the soup to a boil. Reduce the heat to medium

Using an immersion blender, or a regular blender (in batches), purée the soup until smooth; a high-powered blender is best for getting it silky-smooth. Return to the saucepan, stir in the coconut milk

For the cashew “crème fraîche,” place all the ingredients in a food processor and blend until creamy and pourable. Serve the soup in bowls with a drizzle of crème fraîche and a few drops of oil.