← All recipes

🍲 Creamy Kale Coconut Soup

347 kcal · 30 min · 4 servings

Ingredients

• 300 g kale
• 1 clove garlic
• 10 g ginger
• 1 red chili pepper
• 1 lime (juice)
• 400 ml coconut milk
• salt
• pepper
• 4 tsp flaxseed oil
• 30 g pistachio kernels (2 tbsp)

Instructions

1. 1. Remove the tough stems from the kale and wash the leaves thoroughly.
2. 2. Chop the kale leaves into small pieces.
3. 3. Peel the garlic clove and the ginger root.
4. 4. Finely chop the garlic and the ginger.
5. 5. Cut the chili pepper in half lengthwise and remove the seeds.
6. 6. Wash the deseeded chili pepper and chop it finely.
7. 7. Place the chopped kale, minced garlic, ginger, and half of the chili pepper into a blender.
8. 8. Add the lime juice, 350 milliliters of coconut milk, and 100 to 150 milliliters of water to the blender.
9. 9. Blend the mixture in the blender until it is smooth and fine.
10. 10. Season the blended kale soup with salt and pepper to taste.
11. 11. Coarsely chop the pistachio kernels.
12. 12. Divide the finished soup among four bowls.
13. 13. Drizzle each bowl with the remaining coconut milk and some linseed oil.
14. 14. Garnish the soups with the remaining pieces of the chili pepper and the chopped pistachios.

Nutrition per serving

• kcal: 347
• Protein: 7 g · Fett/Fat: 32 g · Carbs: 8 g