The idea behind this Kale Turmeric Coconut Soup was to create a dish as healthy and nutrious as possible. Not just healthy and vegan but really delicious as well. And it worked a charm and perfect timing while we are in the middle of Cape Town winter.

Vegan Kale and Coconut Soup

I packed the soup with as many healthy ingredients as I could: beautiful Kale, Cauliflower, Broccoli, Garlic, fresh Ginger and Turmeric. All those ingredients are filled with nutritional values that are through the roof and all the flavours work so well together. I then added coconut milk to add a tasty creaminess to the soup. It also turned out to have a stunning colour and I am convinced that it will make the most ardent meat eater quite happy.

Vegan Kale and Coconut Soup

Vegan Kale and Coconut Soup

The warmth of the ginger and the turmeric that comes through works well with the other ingredients and the kale adds substance and “chew” to the soup. It is also quite filling which means there should be some left over for lunch the next day.

Vegan Kale and Coconut Soup

If the consistency of the soup is too thick add some hot water or good vegetable stock to thin it down. I served the soup with Kale Chips for added crunch and texture. The chips are easy to make and you can find the recipe here : Kale Chips. I got some olive breadsticks from the Palms Market and it was a great accompaniment with the soup.

Vegan Kale and Coconut Soup

The most popular recipe on the blog is another vegan soup with coconut milk. Check out this amazing Thai Coconut Broccoli Soup. And some more divine veggie recipes here.


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Kale, Turmeric and Coconut Soup


  • 2 garlic cloves, mashed
  • 1 thumb ginger, finely grated
  • 1 thumb turmeric, finely grated
  • Baleia Extra Virgin Olive Oil, for frying
  • 1 x 400ml can coconut milk
  • 600ml water
  • 250g broccoli, chopped
  • 250g cauliflower, chopped
  • 150g kale, torn from stems
  • salt and pepper to taste


  1. Place the garlic, ginger and turmeric in a saucepan and fry in some olive oil over a medium heat for a minute or so until soft
  2. Add the coconut milk and water and bring to the boil
  3. Add the broccoli and cauliflower and cook for 10 minutes until tender
  4. Add the kale and cook for another 5 minutes until the kale has wilted and softened
  5. Remove from the heat and using a hand held stick blender, blend the soup until smooth (add more hot water or vegetable stock if required)
  6. Season well with salt and pepper
  7. Divide between 4 - 6 serving bowls and garnish with kale chips
  8. Serve immediately
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** Disclaimer: Olive oil sponsored by Baleia Extra Virgin Olive Oil

I am proud to be associated with Baleia Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.

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