SUMMER COCONUT SOUP with Millet & White Fish

In a large pot cook fish in broth:

1 lb White Fish, fresh

6 cups Hawthorn/Eleuthro Broth (see recipe)


Simmer until fish is cooked, remove fish (leave broth in pot) and when cool enough remove skin.


To the same broth used to cook fish add the following:

2 cans Coconut Milk (13.5 oz cans, so 27 oz total)

2 Tablespoons Turmeric powder

2 teaspoons Sea Salt

6 cloves Garlic, fresh, minced


Add chopped vegetables in order of toughness and cook until tender.

2 cups chopped dense vegetables, like Carrots, Squash, Turnips, Fennel bulb, etc.

2 cups leafy green vegetables like Purslane, Lamb’s Quarters, Spinach, Kale, Collards, Swiss Chard, etc.


Turn off heat and add but do not cook further.

1 cup Green Onions, chopped

1 1/2 cups Cilantro leaves, fresh

4 Tablespoons Lemon or Lime Juice

1 drop Lemongrass Essential Oil (use an eyedropper)

2 cups cooked Millet (cooked in herbal broth)


Serve warm.

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