My goal of sharing wellness recipes really came to fruition today. I was inspired to make a super healthy boost and recovery soup, which turned out to be Thai inspired full of coconut, ginger and garlic flavors with vegetables.

Whether you know someone who needs an immunity booster, a natural healing food source, something warm and comforting or you just want to eat something super delicious that your body will graciously appreciate, this recipe is for you.

There are so many amazing components to this dish which deepen the flavor profile, but also offer tremendous health benefits.

The broccoli and cauliflower are filled with fiber, support heart health by reducing risks of blood clots and plaque build-up and also contain great anti-inflammatory properties.

The broccoli rabe leaves are a wonderful source of Vitamins C and A, great for better immunity, and are also rich in potassium, which is a blood pressure regulator.

Add in endive, garlic and ginger and you’re boosting blood circulation and immunity, as well as introducing antibacterial and antioxidant components.

The spices just amp up the soup by offering reduction in inflammation, anxiety and muscle soreness, while aiding in kidney, heart and brain health and improving digestion by limiting bacterial and fungal infections in the gut.

That’s just by adding Turmeric, Cayenne, Thyme and Cumin.

Lastly, the coconut milk acts as a thickener without dairy and it benefits your health by lowering cholesterol and has anti-microbial and anti-fungal properties, which are also amazing for the gut, especially when recovering from illness.

In addition to the health benefits, which are super impressive, the smooth and creamy texture also tastes delicious. It reminds me of a Thai version of a split pea soup, but without the split pea.

After you cook it all down and puree with an immersion blender until smooth, I recommend a nice squeeze of fresh lime. I used half of a very juicy one. It brightens the soup and also adds a little bit of sweetness.

I already feel boosted just by tasting it along the way! I can only imagine how I will feel after I eat an entire bowl.

A side of brown jasmine rice, some fresh cilantro or thinly sliced radishes would be lovely additions.

This soup can be kept in the refrigerator for about two days. Alternatively, bring to room temperature and freeze individual portions in ziplock bags for a future date.

Thaw and reheat and you’ll be ready for a health boost whenever you need it most.

Thai Inspired Coconut Vegetable Soup (Wellness Boost Healing Soup)

Print Recipe

Servings 6

Equipment

Immersion Blender
Stock or Soup Pot

Ingredients

1 TB olive oil
1 bunch broccoli rabe leaves sliced
2 shallots sliced
1 endive cored and sliced
2 bags frozen broccoli florets
1 bag frozen cauliflower
4 garlic cloves diced
4 cups unsalted chicken or vegetable stock
1 13.5 oz can coconut milk
¼ tsp fresh ginger grated
¼ tsp ground turmeric
¼ tsp cumin
⅛ tsp cayenne
¼ tsp dried thyme
salt to taste
pepper to taste
dash fish oil to taste
½ fresh lime juiced

Instructions

In a large stock pot heat olive oil over medium high heat
Add Garlic, Shallot, endive and broccoli rabe and saute until transclucent
Add spices and stir until well combined
Add broccoli and cauliflower and toss
Add chicken stock and coconut milk
Bring to a boil and then turn down heat to simmer for around 45 minutes or until all vegetables are fork tender
Add fish oil to taste, as well as salt and pepper
Use immersion blender to combine all ingredients until smooth
Simmer for another 10-15 minutes or until soup thickens to desired consistency. You could add a slurry of cornstarch and broth to mixture to thicken further, if desired.
Squeeze half of one lime into soup before serving.