Coconut Bell Pepper Soup

Here’s a soup that’s great served cold on a hot summer day or warmed up when the weather cools off. Young Thai coconut water and meat provides the broth for this soup while the peppers and the miso provide the flavor. Fresh prepared coconut mylk can be substituted for the young Thai coconuts. Prepare 1 to 1/2 C of mylk in place of the fresh coconut. This recipe makes 4 servings.


1 young Thai coconut – meat and water

1 1/2 C water

1 avocado

1 red bell pepper – seeded

1/4 C chopped onions

5 large basil leaves

2 T miso (South River garlic red bell pepper)

3 T dulse –flakes or whole

2 t tamari or coconut aminos

2 t apple cider vinegar or lemon juice

1 hot pepper (seeds removed) – optional

1/4 t salt or to taste

1.     Open the coconut and place the water and meat in the blender.

2.     Add 1/2 the bell pepper, miso, tamari, dulse, hot pepper and onions and then blend smooth.

3.     Add the water, basil, salt and avocado and blend.

4.     Taste the soup to see if the flavor balance is to your liking. Add more dulse or miso to kick up the salt and flavor, cayenne or fresh hot pepper for heat, lemon or apple cider vinegar if you need a sour twist and more bell pepper for sweet.

5.     Dice the remaining peppers and stir them in. Garnish with hemps seeds and/or minced fresh herbs.

There are a variety of ways to customize this recipe starting with adding spice blends: curry, garam masala, Italian or herbs de Provence are a few blends you can try. Also fold into the soup a variety flavorful and textured items like diced peppers, asparagus, avocado, corn and/or kelp noodles. Have fun; make it delicious and Keep It Live!

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