Vegan Cream of Summer Green Soup

Vegan Cream of Summer Green Soup
The first Moosewood Cookbook has a recipe called Cream of Summer Green Soup. I adopted that recipe for today’s lunch using garlic/scapes, greens, and coconut milk. You can use any green or combo of greens for this: kale, spinach, beet greens, even non-greens like broccoli.
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  1. A few garlic scapes and/or green onions, chopped into little rounds.
  2. Six cups fresh, washed greens (chop first if they’re too big for the pot; otherwise, throw them in whole)
  3. Two cans of coconut milk
  4. 1/2 tsp of flavored salt (I like the lime salt from Savory) or to taste.
  1. Saute scapes and green onions until golden in olive oil.
  2. Reduce heat to low.
  3. Add the greens and saute until limp. You can even turn off the heat, put the lid on the pot, and come back later when you want to finish the soup!
  4. Turn off burner for the blending part.
  5. Add coconut milk to greens.
  6. With immersion blender, puree coconut milk with greens etc until smooth.
  7. Stir in flavored salt.
  8. You can serve it cold now or heat it gently to desired soup temperature.
  1. Leftovers are great as a sauce on omelettes, pasta, or whatever you’ve got.
  2. I love the versatility of this! I also love how my spellcheck turns “saute” into “salute.”
Adapted from From the first Moosewood Cookbook
Adapted from From the first Moosewood Cookbook
Stonebridge Farm CSA