This dairy-free recipe is adapted from Gluten-Free Goddess, so I really can’t claim credit for it; but when I came across it, I had to try it. The only thing was I didn’t have all the ingredients here at home, so I had to improvise. And I have to say, it turned out just perfectly.
The original recipe, Creamy Detox Soup Recipe with Coconut Milk, calls for kale, spinach and broccoli, but I switched it out with asparagus because it’s easier on my sensitive tummy, and well, I happened to have two bunches of asparagus in the house! I also traded out the mint for basil (again, using what I had readily available) and it turned out great. I love the fact that it’s made with coconut milk, not only dairy-free and soothing to my stomach, but packed with all the nutritional benefits coconut provides. Along with veggies, fresh herbs and a hint of ginger, this soup really does deliver as the perfect “detox” dish when you just want to give your body a break from all the heavy stuff we often eat. It’s light and won’t weigh you down. Oh yeah, and it happens to be vegan and gluten-free too! This healthy and yummy soup can be enjoyed warm or chilled (a refreshing alternative). For the original recipe, check it out here.

- 1 Tbsp unrefined organic or virgin coconut oil
- 1-2 cloves garlic, chopped
- ¼ cup diced onion
- 1 inch fresh ginger peeled and chopped
- 2 bunches asparagus, chopped and bottom quarter of stalks removed OR 5-6 cups mixed green veggies (such as kale, broccoli, spinach, asparagus)
- 2 Tbsp fresh parsley, chopped
- 2 Tbsp fresh cilantro, chopped
- 2 Tbsp fresh basil or mint, chopped
- 1 cup light coconut milk or more, to taste
- Sea salt and ground pepper to taste
- Filtered water as needed
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In a large soup pot, heat the coconut oil over medium heat. Stir in the garlic, onion and ginger to season the oil. (If you’re sensitive to ginger, use just a touch…it can be strong.)
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Add in the asparagus or veggies of choice. Add just enough water to cover the vegetables. (If needed, add water later to thin out soup.) Bring to a light boil.
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Add the chopped parsley, cilantro and basil or mint. Season with sea salt and fresh pepper, to taste. Cover and reduce heat to a medium simmer. Cook until the asparagus/veggies are tender, about 15 minutes.
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Remove pot from heat. Use an immersion blender to puree the soup (you can also pour the soup into a blender or food processor, puree, then return contents to the pot, but an immersion blender is much easier).
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Return pot to the stove and add in the coconut milk. Stir and heat through gently (don't boil).
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Taste and adjust seasonings as desired. Garnish with a sprinkle of fresh herbs and enjoy!
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