Coconut-Spinach-Soup with Tomato-Coriander-Salad

Food is art! With different flavours, that combined create a new taste explosion and an experiment with various textures such as creamy, crispy, crunchy or soft, this soup is truely an artwork. The raw vegetables, give the soup a clourful and interesting touch. This recipe is from the book Vegan Daily from Surdham Göb.


For the soup
  • 660 ml coconut milk
  • 500 ml water
  • ¼ celery bulb
  • ½ fennel bulb
  • Sea salt
  • 2 carrots
  • 300 g spinach
  • 1 red chili small
  • 20 g ginger
For the salad
  • 6 tomatoes ripe
  • 1 bunch fresh coriander
  • 1 Orange juice from
  • 4 tbsp. sesame oil
  • 4 tbsp. sesame
  • Sea salt


For the soup
  • Bring water and coconut milk to a boil. Wash celery and fennel, chop it finely and let it simmer in the coconut milk for about 10 minutes. Season with salt and mix everything with a blender.

  • Peel carrots and cut into thin stripes. Wash the spinach and remove the stems of the leaves. Cut the spinach leaves into 4 cm wide stripes. Cut the chili in very thin rings, then peel und chop the ginger.

  • Remove the soup from the stove and add the prepared vegetables. Leave it in for 4 minutes, then serve.

For the salad
  • Wash tomatoes, cut them in half, remove the stems and cut them into 1 cm big cubes. Season with chopped coriander, orange juice, sesame oil, sesame and salt.

Additional information

Photography © Oliver Brachat, AT Verlag /