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
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.)
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.
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.
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).
Return pot to the stove and add in the coconut milk. Stir and heat through gently (don't boil).
Taste and adjust seasonings as desired. Garnish with a sprinkle of fresh herbs and enjoy!
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