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–+ servings
winter vegetables green soup in a bowl

Green Soup with Cilantro and Coconut

5 from 1 review
Creamy, cozy, and vibrantly green, this feel good Green Soup with Cilantro and Coconut turns your forgotten fall and winter vegetables into fridge heroes you didn't know you needed.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 7

Equipment

Ingredients

For the soup:
  • 1 16 oz block extra-firm tofu
  • 1/4 cup extra-virgin olive oil
  • 1 (16 oz) large sweet white onion
  • 1 medium jalapeño, seeds removed
  • 3 garlic cloves
  • 10 oz broccoli
  • Diamond Crystal kosher salt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 6 cups broth, or 1 1/2 tablespoon Better than Bouillon in 6 cups water
  • 2 cups (2 1/2 oz) cilantro
  • 1 13.5 oz can coconut milk
  • 5 oz spinach
  • 2 cups frozen edamame
  • 1 lime, for juicing
Optional chili peanut topping:
  • 1/4 cup peanuts
  • 1 tablespoon chili oil
To serve:
  • Steamed white rice

Instructions 

  1. Drain the tofu and chop it into bite-sized pieces. Gently press out any excess moisture with paper towels.
  2. Place a large pot over medium heat and add 1/4 cup olive oil. Then sear the tofu for 4-5 minutes on each side until golden.
  3. While the tofu is searing, dice up 1 onion, thinly slice 1 jalapeño, grate the 3 garlic cloves and chop 10 ounces of broccoli into bite-sized pieces.
  4. Remove the tofu from the pot, add the chopped onion, jalapeño and season with 1/2 teaspoon salt, 1 teaspoon coriander and 1 teaspoon cumin and cook for 9-10 minutes or until the onion is softened.
  5. Add the garlic cloves and cook another 2-3 minutes or until the garlic is no longer raw.
  6. Add the 6 cups of broth and bring to a simmer. Using tongs, shock 2 cups cilantro in the broth, then run it under cold water in the sink. This helps maintain the color. Squeeze out any excess moisture and blend this with 1 can of coconut milk until smooth and light green.
  7. Add the coconut milk blend, the chopped broccoli, spinach, edamame and tofu and simmer for 10 minutes. Season with salt and finish with lime juice.
  8. For the optional topping, toast 1/4 cup peanuts over medium heat until fragrant, then stir in 1 tablespoon chili oil. Drizzle on top of the soup.
  9. Serve warm with white rice.
Serving: 13ozCalories: 330kcalCarbohydrates: 18gProtein: 13gFat: 22g