Green Supreme

Spinach, Courgette and Coconut Curry Soup

Preparation info
  • Serves


    • Difficulty


Appears in
WHOLE: Bowl Food for Balance

By Melissa Delport

Published 2018

  • About

Soups are a wonderful fridge clearer. When you have a lot of leftover vegetables, why not incorporate them into a soup?

It helps eliminate food waste and can result in a delicious meal.


  • 2 tablespoons coconut oil
  • 1 green chilli, chopped
  • 1 teaspoon


In a large saucepan over medium heat, add the coconut oil, chilli and spices. Fry for 1 minute until fragrant. Add the leek, sweet potatoes, courgettes, spinach, broccoli and the vegetable stock. Simmer for 20 minutes.

Blend the soup until smooth using a stick blender. Add the coconut milk and simmer for another 20 minutes. Season to taste and serve the soup hot with a drizzle of olive