COCONUT GREEN SOUP WITH CELERY, KALE + GINGER RECIPE
1 teaspoon whole cumin seeds
1 teaspoon whole coriander
1 teaspoon oil
1 medium onion, diced
1 medium courgette, chopped
1 bunch of celery, chopped (about 4 cups chopped celery)
1 medium apple, peeled + chopped
3 inches fresh ginger root, peeled and chopped (roughly 2 tablespoons)
6 cups vegetable stock
sea salt and ground black pepper, to taste
4 cups chopped kale
1 400g can full fat coconut milk
juice of 1 lime (about 2 tablespoons)
Heat a large, heavy pan over medium heat. Add the cumin and coriander seeds to the pot and toast in the dry pan until fragrant, about 1 minute. Remove the spices from the pan and grind them to a powder. Set aside.
Put the oil into the pan and let it heat up. Add the onion to the pan and cook until soft and translucent, about 3 minutes. Add the courgette, celery and apple to the pan and stir. Add the ginger, ground cumin and coriander to the pot and stir until well mixed.
Add the vegetable stock to the pan and stir. Season with salt and pepper. Bring it to the boil and then simmer, stirring occasionally, until the courgette is very tender, about 10 minutes.
Add the chopped kale and coconut milk to the pan and stir. Keep simmering and stirring until the kale has wilted. Remove the vegetables and stock from the heat.
Puree the soup with a stick blender or in batches using a blender. Return the pureed soup to the pot and bring it to a boil. Stir the fresh lime juice into the soup and adjust any other seasoning.