• Tracyann Thomas

Green Coconut Soup with Beet Greens & Zucchini

Updated: Nov 6

I had some beet greens in my fridge that I wanted to get into my body, and soup felt right, as it usually does for me. I started searching the internet and found a few different recipes for Green Coconut Soup. Anything with coconut milk usually gets my attention. ;) So I tweaked what I found with what I had in my fridge and this is what I came up with.


It is so delicious and satisfying. I am able to use this as a light dinner, and also as a way to make my lunches more moist when I use it as a sauce - something I often do with soups to make sure my food is wet enough for my dry constitution.



Beet greens have a high-quality nutrition profile as they are loaded with several vitamins, minerals, and antioxidants. In fact, they carry more nutrients than the beetroot itself. Beet greens are an excellent source of vitamins A, B6, C and K, along with a rich source of minerals like magnesium, copper, calcium, sodium, potassium, iron, manganese, and phosphorus and are the finest source of the antioxidants betacarotene, lutein, and zeaxanthin.


They are also considered a sattvic food, meaning consumption of this food promotes peace, harmony and clarity in the mind. They are truly one of the healthiest & nutrition-dense greens, yet often overlooked!


Leafy greens, in general, can be difficult to digest, especially for Vata and Kapha types, but beet greens are one of the most tender greens, and with the several digestion-promoting ingredients in this recipe and the fact that this is a warm soup, all make this a great way to enjoy greens without digestive upset.





A warm cup of this topped with fresh herbs (parsley, cilantro, or dill) - is heavenly and pretty filling. Pour some over your grain bowls for extra nutrition, moisture, and yumminess.


1 medium Zucchini, chopped

2 cups Celery, chopped

1 Carrot, chopped

1 Shallot, chopped

4 cups Beet Greens, chopped

1 ¼ tsp Cumin powder

1 ¼ tsp Coriander powder

½ tsp Ginger powder

1 tbsp Ghee or Coconut Oil

1 - 14oz can Coconut Milk

6 cups Veggie Broth

A handful of fresh Parsley, chopped

Juice of 1 fresh squeezed Lime

Pink Salt & Black Pepper to taste


Optional:

¾ cup cooked Navy Beans


  1. Melt the Ghee or Coconut Oil in the pot. Add the Shallots stirring frequently until soft and translucent ~ about 3 minutes.

  2. Add Zucchini, Celery, Ginger, Ground Cumin, and Coriander and stir to distribute the spices among the vegetables.

  3. Add the Veggie Stock and stir. Season with Salt and Pepper. Bring the vegetables and broth to a boil, then simmer, stirring periodically, until the Zucchini is very tender ~ about 10 minutes.

  4. Add the chopped Beet Greens and Coconut Milk and stir to mix. Keep simmering and stirring until the greens have wilted. Remove from the heat.

  5. Optional: Add ¾ cup cooked Navy Beans for extra protein and creaminess.

  6. Purée the soup with a stick blender or in batches using an upright blender. Return the puréed soup to the pot and bring it to a boil. Stir the fresh Lime juice into the soup and adjust any other seasoning.

  7. Serve Coconut Green Soup hot with any garnish your heart desires.

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