Soup is kinda like a smoothie, but savory, if you think about it. You get lots of good ingredients packed in, and since it’s liquid, it’s super easy to digest. And you can hide things in it, like rainbow chard and kale, without feeling like you’re eating like a rabbit. Mia Rigden of RASA, our beauty food expert, likes to make this soup when she’s had a few too many glasses of wine over the weekend and wants to feel good again; It’s like a detox in soup form. It’s light enough that you wake up feeling great, but not too light that you end up going to bed hungry. When we made it for ourselves, we couldn’t believe how delicious it is – like crazy delicious! There are a couple of hero ingredients, like the curry powder and coconut milk, that make it super special. Get excited for your new favorite Monday night dinner.
Curry Coconut Lime SoupServes 2-4
Soup is incredibly hydrating and a great option for light weeknight dinners.
- Bone broth adds collagen, which is great for your skin, gut and so much more.
- Eating a variety of seasonal greens provides a lot of different nutrients to support your body.
- Full fat coconut milk is extremely satiating, so you will feel satisfied and fuller longer.
- Curry is a blend full of healthy spices like turmeric, cumin and cayenne.
- This recipe is 100% RASA Challenge approved!
- 2 cups Rainbow Chard, roughly chopped
- 1 cup Zucchini, roughly chopped
- 1 medium Onion, roughly chopped
- 1 clove Garlic
- 2 cups Bone Broth
- 1 cup Water
- 1 cup Coconut Milk
- 1 tbsp Curry Powder
- 1 tbsp Coconut Oil
- Juice of 1 Lime
- Salt and Pepper
- Toasted Coconut Flakes
- Pumpkin Seeds
- Heat coconut oil in a medium to large pot or Dutch oven. Add onions and garlic, stirring for a few minutes with a wooden spoon before adding zucchini and rainbow chard. Don’t worry too much about how they are cut—they are all going in the blender.
- Sautee vegetables for a couple of minutes, then add bone broth, water, coconut milk and curry powder.
- Let simmer—don’t boil—for about 30 minutes, then puree in a high-speed blender or with a hand blender until smooth.
- Season with salt and pepper, add lime juice and serve topped with toasted coconut flakes and pumpkin seeds.
Special thanks to Mia!
Photo by Sally Griffiths