Urban Crusing

Coconut soup

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Young Coconut Soup
soup:
if you have 2 young coconut then you use both = water + "meat"
if you just have 1 you can use:
1 young coconut, water + "meat"
+
1-2 c water
then add to the blender:
2 kaffir lime leaf
1/2 stalk lemongrass
2 clove garlic
1 Tbsp minced fresh ginger root
1 Tsp himalayasalt
1 whole lime, without the peel
pinch cayenne

vegetable:
2 carrots, julienned
1 avocado, peeled and cut into cubes
handful snow peas, thinly sliced
1/2 red bell pepper, cut into cubes
2 spring onions, thinly sliced
fresh cilantro
blend in a bowl
Add mushrooms if you like. Mushrooms , depending on spices add from meaty to fishy flavor.

Red cabbage and kale salad with walnuts and tangy citrus vinaigrette
2 large or 4 small leaves dinosaur kale, destemmed and sliced thinly
1 1/2 c red cabbage, sliced thinly
small handful raw walnut pieces
1 clementine, peeled and seeded
1-2 tbsp lime juice
splash apple cider vinegar
1 tsp ginger, grated
1 clove garlic, minced
2-3 tbsp flax seed oil
1/4 tsp sea salt
dash cayenne

place kale, cabbage, and walnuts in a small mixing bowl. put remaining ingredients into a blender and process until smooth. pour over vegetable mixture and toss to coat thoroughly. let stand 10 minutes to marinade before serving.

I love this soup. I usually do just one coconut, and always experiment with spices. You absolutely do not need to use lemongrass, ginger, lime kaffir... use parsley, dill, rosemary instead, or just simple " all purpose" mix. I also like to put celery in the base - it gives the soup that broth-like flavor.