Coconut Milk Soup

Coconut Milk Soup



Makes 6 quarts – enough for 6 servings.

Keeps well in the refrigerator, or can be frozen and reheated at another time.


3 tbs. coconut oil

  • chopped garlic 3-4 tbs. curry powder


In a large pot, heat the oil. Add the other ingredients and sauté about 5 minutes. 1 cup chopped onion

  • chopped ginger root


6 cups of a variety of the following:

broccoli florets

carrots, cut in ½” slices celery, cut in 2” chunks cabbage, cut in 2” chunks


Stir into the pot and stir until coated with the spice mixture. Sauté for a couple of minutes green beans, cut in 2” pieces

green onions, cut in ½” pieces

greens, chopped or snipped with scissors


If using as a main dish, you will want to include up to 2 cups of cubed potatoes or sweet potatoes – with the skins left on – as part of your 6 cups of vegetables.


Add 5 cans (70 ounces) of coconut milk. (Recommended!)

OR…Add 70 ounces of a mixture of coconut milk and chicken or vegetable broth. Add 1 ½ pounds of protein; use one or a variety of, the following:

Fish, cubed

Shrimp (add frozen, it works fine) Scallops (add frozen, it works fine) Turkey, cubed

Chicken, cubed Pork loin, cubed Beef, cubed


Add ¼ cup fresh basil, minced, or 1 tablespoon, dried basil. Stir until all the flavors are incorporated. Simmer until the protein is cooked through. This will take about 20 minutes for thawed seafood, or 30 minutes for meat, poultry or frozen seafood.

pdf of recipe can be found here

Coconut Milk Soup

Autumn Minestra Soup



2 cups arugula or Swiss chard (about 3 ounces) 1 clove garlic

4 tbs. olive oil, divided Salt and pepper to taste

2 onions, thinly sliced or chopped 2 cloves garlic, thinly sliced

1 cup 3/4 –inch cubes butternut squash

1 bunch (1 pound) broccoli rabe (broccolini), ends trimmed, roughly chopped 4 cups vegetable stock or broth

½ cup cooked cannelloni or garbanzo beans, rinsed and drained 1 cup cooked butter beans, rinsed and drained

½ cup string beans, trimmed


Blanch arugula or Swiss chard, drain and cool in ice wash. In a blender or food processor grin arugula, 1 clove garlic and 2 tablespoons olive oil. Season with salt and pepper and set aside.


In a large saucepan, heat remaining 2 tablespoons olive oil and add onions and sliced garlic; cook over medium-low heat until translucent, about 10 minutes. Add squash and broccoli rabe; cook until greens are wilted, about 8 minutes. Ad stock or broth and bring to a simmer; cook about 10 minutes.


Once flavors have blended, add cannelloni or garbanzo beans, butter beans and string beans. Retuen to a simmer, then remove from heat. Add arugula paste and stir. Season with salt and pepper.


Ladle soup into bowls and serve. (Optional: garnish with shaved Parmesan cheese curls and a drizzle of extra virgin olive oil.)


pdf of recipe can be found here

Coconut Milk Soup

Fish Broth


(made from carcasses and heads of fish) is rich in minerals including iodine, as well as extracts from the fish thyroid hormone which nourishes the thyroid gland.


3-4 whole carcasses, including heads, of non-oily fish such as sole, turbot, rockfish or snapper 2 tablespoons butter

2 onions, chopped coarsely 1 carrot, chopped coarsely several sprigs of fresh thyme several sprigs parsley

1 bay leaf

½ cup dry white wine or vermouth 1 tablespoon vinegar


Melt butter in a large stainless steel pot. Add the vegetables and cook very gently, about ½ hour, until they are soft. Add wine and bring to a boil. Add the fish carcasses and cover with cold, filtered water. Add vinegar. Bring to a boil. Take the time to skim off the “scum” as they rise to the top. Tie herbs together and add to the pot. Reduce heat, cover and simmer for at least 4 hours or overnight. Remove carcasses with tongs or a slotted spoon and strain the liquid into pint-sized storage containers for refrigerator or freezer.

pdf of recipe can be found here

Coconut Milk Soup

Chicken Broth

CHICKEN BROTH (Jewish penicillin)

is a valued remedy for colds and flu.

1 whole chicken or 2 to 3 pounds of bony chicken parts such as necks, backs, breastbones and wings. Gizzards from one chicken (optional)
Feet from the chicken (optional) Note: Jewish folklore consider this the secret to successful broth) 4 quarts cold filtered water
1 tablespoon vinegar
1 large onion, coarsely chopped 3 stalks celery, coarsely chopped 1 bunch parsley

Place chicken or chicken pieces in a large stainless steel pot, with the water, vinegar and all the vegetables, except the parsley. Bring to a boil and remove the “scum” that rises to the top. Cook for t least 12 hours, and up to 24 hours. The longer you cook the stock, the richer and more flavorful it will be. About 5 minutes before finishing the stock, add the parsley.

Remove from the heat and take out the chicken or pieces with a slotted spoon. If using a whole chicken, let it cool and remove the meat from the carcass; use for salads, curries or sandwiches. Strain the stock into a large bowl and refrigerate until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.

.pdf of recipe is here

Coconut Milk Soup

Beef Broth

BEEF BROTH (with Lamb & Venison Variations)


Beef Broth is extremely nutritious, containing minerals of bone, cartilage, marrow and vegetables as electrolytes – all in an easily-assimilated form. Wine or vinegar added during the cooking supplies the acid needed to draw minerals, particularly calcium, magnesium and potassium into the broth. Gelatin, made from beef broth, is an aid to digestion and has been used to successfully treat many intestinal disorders as well as many chronic disorders (including anemia, diabetes and cancer).


About 6 pounds of beef marrow and knuckle bones 5 pounds meaty rib or neck bones

4 or more quarts cold, filtered water

¼ cup vinegar

3 onions, coarsely chopped 3 carrots, coarsely chopped

3 stalks celery, coarsely chopped

several sprigs of fresh thyme, tied together

1 teaspoon dried green peppercorns, crushed 1 bunch parsley


Place the bones in a very large pot and cover with water. Let stand for 1 hour. Meanwhile, place the meaty bones on a roasting pan and brown at 350° in the oven. When well-browned, add to the pot with the vinegar and the vegetables. Pour fat out of roasting pan, add cold water, set over a high flame and bring to a boil, stirring with a wooden spoon to deglaze. Add this liquid to the pot. Add additional water, if necessary, to cover the bones, but the liquid should come no higher tan within one inch of the rim of the pot, as the volume expands slightly during cooking. Bring to a boil. A large amount of “scum” will come to the top and it is important to remove this with a spoon. After you have skimmed, reduce heat and add the thyme and crushed peppercorns.


Simmer stock for at least 12 hours and as long as 72 hours. Just before finishing add the parsley. Let it wilt and remove stock from heat. Although this stuff does not look good, or even smell particularly wonderful, the broth that you will have created – after you strain it! – will taste delicious and will be extremely nourishing. Strain the stock into a large bowl. Let it cool in the refrigerator and remove the congealed fat that rises to the top. Reheat and transfer to storage containers.


(Variations: Lamb Stock – use lamb bones, especially neck bones; Venison Stock – use meat and bones, plus, if possible, a piece of the antler and part of the feet of the deer.)


.pdf of this recipe can be found here