Cream of Veggie Soup with Coconut, Lime & Basil


Rich & creamy, its hard to believe this soup is vegan!! Celery root & coconut are the secret ingredients and do make all the difference. Blended together with fresh lime & basil, this Thai ispired soup is incredibly customizable and oh-so comforting :)

Makes 4-6 portions 



1 celery root (peeled, choped & pre-boiled)

1 leek  

1 onion

1 celery stalk

2 small carrots

2 ts. coconut oil

1/3 c. spinach

1/2 c choped basil leaves

Sprinkle of lime zest (kefir if available)

1/2 ts Chili flakes ( or to taste)

1/4 cup coconut milk + extra to garnish

Salt & pepper to taste


  1. Clean & loosely chop all the veggetables (except the celery root, do that seperately)

  2. Heat up a large soup pot on medium high heat, add the coconut oil and let melt. Add the chooped veggies (except the celeri root) and sautee until browned. 

  3. Add 4 cups of cold water and bring it to a slow boil.

  4. After 5-6 min the veggies should be soft and cooked completely through. Add the boiled celeri root.

  5. Season with Salt, pepper, chilli flakes, lime zest & chopped basil.

  6. Using a hand held belnder, purée the soup directly in the pot (or you can aslo use a blender) until smooth, add the coconut milk and blend until incorporated.

Serve with a drizzle of coconut milk and a squeeze of lime juice.


TIP: tranform this soup into a meal by adding roasted chickpeas and sautéed onions & celeri.