Recipe of the Week: Leafy Greens & Coconut Milk Soup
Cleanse your system with this fresh, feel-good fare
By Compiled by: Sara Jones January 5, 2015
The goodies are gone and you’re craving clean, energizing flavors. Seattle-based cook and gardener Amy Pennington’s quick, restorative Asian-style soup is just the ticket back to healthy living this new year.
“The good fats found in coconut milk satiate and [the] homemade beef stock provides a calcium and phosphorous dense broth full of minerals,” she writes on her blog. The thin jalapeño slices not only add a kick, but according to Pennington, are great for colds. Find more pictures and step-by-step instructions on her recipe blog. Your body will thank you!
Ingredients
- 2 parts bone broth*
- 1 part coconut milk
- spinach leaves, torn
- a handful of mixed herbs (whole cilantro, basil and mint are delicious and invigorating)
- green onions, finely chopped
- jalapeño, thinly sliced
*Check out this recipe for beef pho from Andrea Nguyen of Viet World Kitchen. For a simple chicken bone broth made at home in a slow cooker, here’s a goodie from the ever-healthful Nourished Kitchen.
Instructions
- Fill a large, shallow bowl with spinach, mixed herbs, green onions and jalapeño.
- Place broth and coconut milk into a small saucepan and heat to boiling.
- Pour hot broth directly over the greens – the heat cooks the greens, allowing the soup to come together in minutes.
Preparation time: 5 minutes (after broth is made)
Cooking time: 5 minutes