Full of fresh summer produce, this paleo vegan soup is perfect for summer! The recipe is inspired by a Finnish soup called kesakeitto, which is traditionally made with milk and cream. Coconut milk is used to recreate that delicious, creamy taste, making this a cross between kesakeitto and the Thai tom kha gai soup.

Summer Coconut Vegetable Soup [Vegan, Paleo]

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Serves

4

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Ingredients

  • 3 cups water
  • 2 large red potatoes
  • 1 teaspoon salt
  • 1/4 teaspoon black and white pepper
  • 1 tablespoon coconut oil
  • 2 leeks
  • 3 small carrots
  • 6 ounces mushrooms
  • 1 15-ounce can full-fat coconut milk
  • 3 tablespoons almond meal
  • Parsley and sliced radishes, for garnish
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Preparation

  1. Dice the potatoes into chunks and slice the rest of your vegetables, then set aside.
  2. Bring water to a boil in a pot and then add diced potatoes. Lower the heat and let simmer, cover, and cook for 5 minutes.
  3. Next, add the oil, salt, pepper, and all remaining vegetables to the pot. Cover and let cook for approximately 8 minutes until vegetables are tender.
  4. Toss in the almond meal, stir, and then add in the coconut milk.
  5. Leave uncovered and stir as the soup thickness for 5 more minutes.
  6. Turn off the heat, serve, and garnish with parsley, sliced radishes, or other herbs.
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