Chard and Coconut Soup recipe

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Ingredients

2 tablespoons coconut oil
1 large yellow onion, chopped
2 tablespoons flaked coconut
2 tablespoons chopped garlic
3 cups stemmed and chopped Swiss chard
1 quart vegetable stock
1 (16 ounce) can coconut milk
¼ cup finely grated Parmesan cheese, or more to taste
sea salt and freshly ground black pepper to taste

Nutrition Info

232.2 calories
carbohydrate: 7.3 g
cholesterol: 2.9 mg
fat: 22.5 g
fiber: 2 g
protein: 3.9 g
saturatedFat: 19.3 g
servingSize: -
sodium: 335.2 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat coconut oil in a large saucepan over medium heat, cook and stir onion, coconut flakes, and garlic until onion is softened, about 10 minutes.

  2. Bring a pot of water to a boil, add chard and cook just until leaves become brighter green, about 3 minutes. Transfer chard to a bowl of ice water to stop the cooking process.

  3. Stir chard, vegetable stock, and coconut milk into onion mixture, bring to a boil. Reduce heat and simmer until soup is heated through, about 10 minutes. Top soup with Parmesan cheese, season with salt and pepper.

Recipe Yield

6 servings

Recipe Note

So quick and easy to make yet so delicious! Add kale and/or spinach. For meat-eaters, add cooked and chopped bacon.

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