I have probably given this recipe to over 100 people. That is not an exaggeration. This soup is really that good! I vary the greens every day depending on what I have available. Chopped green beans work really well. You can omit the lentils, and just put in extra vegetables if you are intolerant to legumes. I included them in the basic recipe in order to get some protein and extra fibre. Whatever the mix of veggies – the coconut is the star of this soup. YUMMO!
In a large saucepan, dissolve the creamed coconut with some filtered water until melted.
Throw in the garlic, onions, pumpkin/sweet potato and lentils with a pinch of Celtic sea salt and stir until coated.
Add in the vegetable stock and bring to the boil. Simmer on a medium flame for about 40 minutes until the lentils are cooked through. The soup should be quite thick and the vegetables should have broken down. You could mash further with a stick blender, but it is often not necessary. Now stir through the greens and squeeze in the desired amount of fresh grated ginger. Cook for a further 5 minutes until the greens are just wilted and cooked.
Serve with a grain ball and garnish with some flat leaf parsley.