Your whole food, plant-based life.

Raw Coconut Bok Choy Spicy Soup

It started raining late last night. Liquid silver falling from the sky. Some would say, liquid gold when you take into account the drought we have been having in California. It has been unseasonably warm, and horribly dry. Hills that are normally emerald green this time of year are a dusty brown. People who make their living from the land are in dire straights while every day we look at azure blue skies without a cloud in sight. . .until last night.

Coconut and Bok Choy Soup at


The rain finally started to fall. The fresh smelling air drifted in through the windows and a long, soaking rain delighted our ears. It rained all night and we awoke to grey skies, fog, and moisture. The eucalyptus grove that yesterday only offered shade, smelled like nature’s spa as we walked through this morning. It is cold and wet and we are happy.

With the rest of the country still seeing frigid temperatures and snow, while we have damp, cold weather in the Bay area, a batch of soup is just the thing to chase away the chill. You will love this warm, hearty, delicious, healthy raw soup.


Bok Choy at


Bok choy is the heart of this savory soup. I love bok choy. And I am excited to bring you this bok choy recipe. It is full of nutrients. Wonder where to get calcium? Bok choy has 110 mg per cup. It is also loaded with vitamins C, A and K, magnesium, potassium, manganese, and iron. And did I mention it tastes great?

For this recipe I used baby bok choy. It is tender and has a light sweetness to it. But I didn’t just chop it up and throw it in the soup…I marinated it and tossed it in the dehydrator for a bit. It provided the perfect touch. Marinated mushrooms and a wonderful coconut broth combined with cumin, ginger, turmeric and the bok choy make a healthy soup perfect for this weather. I suggest warming the soup gently on the stove or in the dehydrator to take off the winter chill.


Raw Coconut and Bok Choy Soup at
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  1. Loretta Stuart wrote on February 15, 2016

    Today in Delanco, NJ – its cold and snowing. A good day to make soup. I made this and it came out amazing. The coconut gave a nice texture and it was not oily like soups made with vegetable oil.

  2. Cat wrote on January 22, 2016

    I found this soup to be waaayyyyyyy too salty for my taste. I will be cutting the Braggs down to 4 tbsp instead. Other than than, we LOVED it. Makes for a good cry poured over rice the next day (for those of use who go by a strictly raw diet).

    Very tasty, thank you.


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