Summer Coconut Vegetable Soup (Paleo, Vegan, Gluten-free)

This post is all about good finds and how to use them. Firstly, I visited some local farm stands in Long Island last weekend and found such beautiful produce – I literally had no clue what to do with it all. Figuring it out is the fun part… and so this creamy, light, refreshing soup was born. Use whatever veggies you find fresh, it’s super flexible. This is your answer to not knowing what to do with extra veggies lying around. It served me very well for meal prep this past week!

This soup is inspired by one I’ve been seeing around the interwebs, a Finnish soup called: Kesäkeitto, but it’s traditionally made with milk and/or cream. So I’m using coconut milk instead which made it a cross between Finnish and a Tom Kha Gai soup. IN LOVE WITH IT.

Secondly… I found some sweet knives at a great deal on Amazon. A friend of mine from Imori Knives sent these in 3 sizes to me and I’ve been looking for just about any excuse to chop or julienne veggies ever since, because it’s so much fun. They’re a great addition to my kitchen AND because I wuv you all so much and because my friend is the best – the first 20 readers to use the code below, get these babies at a discount!

So if you need some knives, HOP ON IT. And remember to leave a review if you do!

Inspired by a Finnish Soup called: Kesäkeitto


serves 4

  • 3 cups water
  • 2 large red potatoes
  • 1 tsp salt
  • 1/4 tsp black and white pepper
  • 1 tbsp ghee or coconut oil
  • 2 leeks
  • 3 small carrots
  • 6 oz. mushrooms
  • 1 can full-fat coconut milk
  • 3 tbsp almond meal
  • garnish: parsley & radishes


  1. Dice potatoes into chunks, slice the rest of your veggies and set aside.
  2. Bring water to a boil in a pot and then add diced potatoes, lower the heat and let simmer, cover and cook for 5 minutes.
  3. Next, add ghee/oil, salt, pepper, and all remaining veggies to the pot. Cover and let cook for approx. 8 minutes until veggies are tender.
  4. Toss in the almond meal, stir and then add in the coconut milk.
  5. Leave uncovered, and stir as the soup thickness for 5 more minutes.
  6. Turn off the heat, serve and garnish with parsley, sliced radishes or other herbs.


*For the first 20 readers only. Shipping details noted on Amazon. *For the first 20 readers only. Shipping details noted on Amazon.


Hope you enjoy!
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Use #foodbymars to tag your FBM inspired creations! I’d love to see!



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hey thereI'm Alison

I believe your healing journey with real food can be a stress-free lifestyle, filled with joy and flavor.