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Edible San Luis Obispo

Coconut and Chili Infused Hippocrates Soup

Recipe by Chef Rachel Ponce Often referred to as the “Father of Medicine,” Hippocrates was a Greek physician who lived during the 5th century BC. One of his culinary creations is what’s known as Hippocrates’ Soup, featuring ingredients carefully chosen for their rich array of vitamins, minerals and other essential nutrients. The vegetables provided fiber, antioxidants and various vitamins, while the herbs and spices delivered additional flavor and medicinal properties. The slow cooking process allowed for the release of these nutrients, making them more readily available for the body to absorb. While Hippocrates’ Soup might not be well-known today, its wellness-driven origin aligns with modern ideas of healthy eating.
Servings: 6

Ingredients

Instructions

  • Heat coconut oil in large pot over medium heat. Add onion, garlic and ginger. Sauté until onions become translucent and fragrant. Add carrots, celery and red bell pepper to pot. Cook for about 5 minutes, stirring occasionally, until vegetables start to soften.

  • Sprinkle over vegetables the turmeric powder, cumin powder and paprika. Stir well to coat vegetables evenly with spices. Pour in coconut milk and vegetable broth. Bring mixture to a boil, then reduce heat to low and let simmer about 15 minutes to allow flavors to meld together. Add chopped kale, spinach and chili pepper. Stir well and simmer for 5 minutes, until greens are wilted.

  • Remove soup from heat and blend with an immersion blender or in batches in regular blender until smooth and creamy. Return soup to pot and place on stove at low heat. Stir in lemon juice, and season with salt and pepper to taste. Once soup is heated through, remove from heat and garnish with fresh cilantro, coconut and additional chili pepper slices, if desired. Serve hot.