Blended Soup

liverawkstar's picture

Aug. 07, 2012


Apple cider vinegar 1/4 Cup (4 tbs)
Coconut water 1 Cup (16 tbs)
Coconut 1 Medium (organic)
Garlic 4 Clove (20 gm)
Ginger 1 Small
Celery 1/2 Cup (8 tbs)
Kale 1/2 Cup (8 tbs)
Cilantro 1/2 Cup (8 tbs) (organic)
Coriander powder 3 Tablespoon
Currypowder 1 Tablespoon
Cumin powder 3 Tablespoon
Black pepper corns 1 Teaspoon
Turmeric powder 1 Teaspoon
Cayanne pepper 1/2 Teaspoon
Coconut butter 1 Tablespoon
Toasted sesame oil 1 Tablespoon
Stevia 1 Tablespoon
Sea salt 1/2 Teaspoon



1. Break the coconut and take out flesh/meat with the help of a spoon and put it in a jar.

2. Take out the coconut water and pour it in the same jar where coconut flesh is kept.

3. Pour in drinking water and blend.

4. Reserve half of the coconut cream for garnishing.


5. In the same blending jar add ginger and garlic and blend well.

6. Add in the celery, broccoli along with stems, organic cilantro and kale.

7. Add coriander powder, curry powder, cumin powder, black pepper corns, turmeric powder, cayenne pepper, apple cider vinegar, coconut butter, drizzle toasted sesame oil, stevia and sea salt. Blend altogether to make a puree.

8. Soup is ready to serve.


7. Garnish the soup with reserved coconut cream and sesame oil, enjoy.


Turmeric powder is good for joints.

Kanye pepper is good for cleansing system.

Recipe Summary

Difficulty Level: Medium
Servings: 4

Nutrition Facts

Serving size

Calories 439Calories from Fat 295

 % Daily Value*

Total Fat 35 g53.8%

Saturated Fat 26 g130%

Trans Fat 0 g


Sodium 307 mg12.79%

Total Carbohydrates 33 g11%

Dietary Fiber 15 g60%

Sugars 7 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet