Buttermilk Green Bean Soup

This is an old German family recipe. I substituted 1/2 cup of coconut milk for the 1/2 cup of the buttermilk, and it adds a really nice flavor to the soup. You can try doing half coconut milk and half buttermilk if you don't like the sour buttermilk flavor as much. Sometimes we leave the potatoes in chunks, but I like the consistency the potato puree gives the soup.

Ingredients:

    •    
Ham Bone and chopped or diced ham
    •    3/4 lb (3 Cups) green beans stemmed and cut in bite sized pieces. (You can also use an equal amount of canned cut green beens for a quicker version).
    •    1 lb (4 cups chopped) of potatoes, peeled, cooked and cut in chunks
    •    1-2 cups Ham Bone Stock
    •    Sour Cream

    •    1/2 cups Buttermilk
    •    1/2 cup Coconut Milk
    •    Hot sauce like Tobasco ( if desired)

    •    Salt and Pepper


Directions:

1. Make ham stock by cooking the ham bone in enough water to cover it for at least several hours. Overnight is better.
2. Reserve 2 cups of ham stock. Add the potatoes to it, and cook until they are soft.
3. Lift out the potatoes and puree, in blender or bowl with wire whisk. Set aside and reserve.
4. Add the green beans to the ham stock and cook until just tender.  Turn off the heat.
5. Add the buttermilk, coconut milk, ham and pureed potatoes and slowly bring back to a simmer.
6. Taste and add salt, pepper, and hot sauce if desired. Garnish with a shake of paprika and serve.


To make this a low carb recipe, omit the potatoes. This recipe is especially good if you are on a coconut oil diet! If you want to learn more about how to lose weight with coconut oil, check out my website at http://coconut-oil-diet.com.

Coconut Lentil Soup

Ingredients:

• 1 cup (7 oz) yellow split peas
• 1 cup (7 oz) split lentils
• 7 cups chicken broth
• 1 medium carrot, diced
• 2 tablespoons fresh peeled and minced ginger
• 2 tablespoons curry powder
• 2 tablespoons butter or coconut oil
• 8 green onions (scallions), thinly sliced
• 1/3 cup golden raisins
• 1/3 cup tomato paste
• 1 14-ounce can coconut milk
• sea salt to taste if needed
• 2 tablespoons cilantro, chopped


Directions:

Rinse the split peas and lentils. Place them in a large pot, cover with water and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.

In the meantime, toast the curry powder in a small dry skillet or saucepan over low heat until it is quite fragrant. Be careful not to burn the curry powder, just toast it. Set aside. Place the butter in a pan over medium heat, add half of the green onions, the remaining ginger, and the raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.

Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. Simmer longer for a thicker consistency.

Serve over brown rice if desired. Sprinkle each bowl generously with cilantro and the remaining green onions. Serves 6.


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Creamy Squash Soup

Ingredients:

* 1 grated apple
* 1 chopped onion
* a pinch of alspice
* 1 Tablespoon coconut oil
* 2 bags of frozen mashed butternut squash
* 2 cups chicken broth
* 2 cups unsweetened coconut milk


Preparation:

Saute' apple, onion and allspice in coconut oil (or you can substitute butter) for two minutes. Stir in squash, chicken broth and coconut milk. Heat through. Add sea salt to taste.


For more information on how people are losing weight and getting healthier with coconut oil go to http://coconut-oil-diet.com now.

Pumpkin-Coconut Bisque

Here is another good one from Bon Appetit and epicurious.com, just in time for the fall pumpkin harvest.

This rich, silky soup has a touch of spice.

2 tablespoons (1/4 stick) butter
1 cup chopped onion
3 garlic gloves, minced
3 cups canned solid pack pumpkin
2 cups canned low-salt chicken broth
2 teaspoons sugar
1/2 teaspoon ground allspice
1/2 teaspoon dried crushed red pepper
1 1 /2 cups (about) canned unsweetened coconut milk*
Ground nutmeg

*Canned unsweetened coconut milk is sold at Indian, Southeast Asian and Latin American markets and at many supermarkets.

Melt butter in heavy large pot over medium heat. Add onion and garlic. Sauté until golden, about 10 minutes. Add pumpkin, broth, sugar, allspice and crushed red pepper. Bring to boil. Reduce heat. Cover and simmer until flavors blend, about 30 minutes.

Working in batches, puree soup in blender until smooth. Return soup to pot. Bring soup to simmer, thinning with coconut milk to desired consistency. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm soup before continuing.) Ladle soup into bowls. Sprinkle with nutmeg and serve.

Makes 6 servings.
Bon Appetit, March 1998.
http://www.epicurious.com/recipes/recipe_views/views/5150

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Coconut Chicken Stew

Servings: 4-6

INGREDIENTS:

* 1 pound skinless, boneless chicken breast, cut into bite-sized chunks
* 1 medium yellow onion, chopped
* 1 cup peeled potatoes, cut in 1-inch chunks
* 1 cup halved baby carrots
* 1/2 cup chopped celery
* 1/4 (12 ounce) can diced tomatoes
* 1 cup canned coconut milk
* 1 cup chicken broth
* 1 tablespoon cumin
* 1 tablespoon curry powder
* Salt and pepper to taste
* 1/4 teaspoon hot sauce (such as Tabasco), or to taste
* Parsley or cilantro for garnish


DIRECTIONS:

1. In a large soup pot combine all the ingredients. Stir together and simmer over medium low heat for 1/2 hour, or until vegetables are cooked and tender.


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Coconut Cream Mushroom Soup

Portions: 6 to 8


1 cup boiling water

1-1/2 lbs mixed fresh mushrooms (your choice of varieties), trimmed and sliced

2 onions, finely chopped

4 cloves garlic, minced

1/2 tsp dried thyme leaves or 2 sprigs fresh thyme

1 tsp sea salt

1/2 tsp cracked black peppercorns

1 bay leaf

4 cups organic vegetable or beef broth

1 cup homemade coconut milk

4 tbsp. Virgin Coconut Oil

Instructions:
1. In a heatproof bowl, soak mushrooms in boiling water for 30 minutes. Drain through a fine sieve, reserving liquid. Pat mushrooms dry with paper towel and chop finely. Set aside.

2. In a skillet heat 1 tbsp (15 mL) Virgin Coconut Oil over medium heat. Add fresh mushrooms and cook, stirring, until they lose their liquid. Transfer to slow cooker stoneware.

3. In same pan, melt remaining 3 tbsp. Virgin Coconut Oil. Add onions and cook, stirring, until softened. Add reserved mushrooms, garlic, thyme, salt and peppercorns and cook, stirring, for 1 minute. Transfer to slow cooker stoneware. Add bay leaf, broth, coconut milk and reserved mushroom soaking liquid and stir to combine.

4. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Discard bay leaf.

5. When ready to serve, ladle soup into individual bowls.

Comments:
You don't need to have a slow cooker to make this, adjust times accordingly for stove-top prep.


This recipe comes from The Coconut Diet, by Cherie Calbom.
http://www.coconutdiet.com/coconut_cream_mushroom_soup.htm


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Thai Chicken and Coconut Soup Recipe

4 cups chicken broth
28 ounces unsweetened coconut milk
1 cup fresh lemongrass (1/4 inch thick slices)
2 large uncooked chicken breasts (half with skin and ribs)
2 tablespoons lime juice (or more)
1 jalapeno chili, minced (or to taste)
finely chopped fresh cilantro

4 servings
1 hour 30 minutes-- 55 mins prep

Bring chicken broth, lemongrass and coconut milk to a boil in a heavy medium saucepan. Reduce heat, add chicken and simmer until almost cooked through, turning occasionally, about 12 minutes.

Transfer chicken to plate; cool. Remove chicken skin and bones. Cut meat into 1/2-inch pieces.

Strain soup through sieve into small saucepan. Add lime juice and jalapeno to soup and simmer until reduced to 2 cups, about 20 minutes.

Add chicken and simmer just to heat through. Taste, adding more lime juice if desired.

Ladle soup into bowls. Sprinkle with fresh cilantro.


This is a great recipe, especially if you are on a coconut oil diet! If you want to learn more about how to lose weight with coconut oil, check out our website at http://coconut-oil-diet.com.