Yields6 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
For the soup
 1 tbsp Greenleaf Extra Virgin Olive Oil
 1 white onion, chopped
 3 garlic cloves, finely chopped
 4 cups vegetable stock
 4 medium baby marrows, trimmed and sliced into chunky pieces
 2 cups broccoli florets
 4 cups baby spinach, washed
 1 cup petit pois peas
 1 tsp salt
 ½ cup coconut milk
For the coconut bacon: Makes 2 cups (can be stored for future use)
 2 tbsp soy sauce
 1 tsp liquid smoke
 1 tbsp maple syrup
 1 tsp smoked paprika
 2 cups large flaked coconut
1

Preheat the oven to 180 ℃.

2

In a large saucepan, add the olive oil over medium heat.

3

Fry the onions until translucent.

4

Add the garlic and fry for another minute.

5

Add the baby marrow, broccoli and stock.

6

Cook on a low heat for 15 minutes. While the soup is cooking, prepare the coconut bacon.

For the coconut bacon
7

Mix all the ingredients for the coconut bacon except the coconut in a mixing bowl.

8

Make sure there are no clumps.

9

Add the coconut flakes and toss them thoroughly making sure to coat them evenly.

10

Place the coconut flakes on a baking sheet making sure they don’t overlap.

11

Place in the oven and bake for 15 minutes, turning the mixture every 5 minutes and making sure it doesn't burn.

12

Remove from the oven when done and cool.

13

In the last 5 minutes, add the baby spinach and peas.

14

Add the coconut milk and blend until smooth.

15

Season with salt and black pepper to taste.

16

Top with coconut bacon and a swirl of coconut milk and olive oil.

Ingredients

For the soup
 1 tbsp Greenleaf Extra Virgin Olive Oil
 1 white onion, chopped
 3 garlic cloves, finely chopped
 4 cups vegetable stock
 4 medium baby marrows, trimmed and sliced into chunky pieces
 2 cups broccoli florets
 4 cups baby spinach, washed
 1 cup petit pois peas
 1 tsp salt
 ½ cup coconut milk
For the coconut bacon: Makes 2 cups (can be stored for future use)
 2 tbsp soy sauce
 1 tsp liquid smoke
 1 tbsp maple syrup
 1 tsp smoked paprika
 2 cups large flaked coconut
Green Goddess Soup with a Swirl of Olive Oil and Coconut Bacon
IngredientsDirections