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Coconut Ginger Root Soup
Coconut Ginger Root Soup

This comforting soup offers complex layers of flavors, yet still remains a simple recipe to batch cook and eat all week. This is the best of mid-week cooking, delivering a gourmet flavor!

Generously serves 6-8.


1 large yellow onion, thinly sliced

1 shallot, thinly sliced

1 pound Brussels sprouts, quartered

3 cloves garlic, minced

½ teaspoon red pepper flakes

2 heaping tablespoons fresh minced ginger

1 pound turnips, peeled and diced

2 carrots, sliced into ¼” rounds

8 cups salt-free vegetable broth

1½ cups cauliflower, chopped into small florets

1 15-oz can no-salt-added chickpeas, drained

Zest of half a lime

1 cup unsweetened, unflavored nondairy milk

2 teaspoons coconut extract

Juice of one and a half limes

Fresh cilantro, red pepper flakes, or a salt-free hot sauce for garnish (optional)

  1. Heat a stock pot over high heat. When heated, add the onion and shallot and reduce the heat to medium-high. Continually stir for 3-4 minutes, adding a teaspoon of water at a time if the onions begin to stick. Once browned, add in the Brussels sprouts, making sure to sear the cut edges. Cook for 3-4 minutes. Add in the garlic and cook for about a minute; don’t let it burn.
  2. Toss in the red pepper flakes and ginger and mix well. Add the turnip, carrots, and vegetable broth. Cover and bring to a boil, then reduce heat and simmer for 3 minutes, covered.
  3. Add the cauliflower and cook for about 5 minutes. Add the chickpeas and lime zest.
  4. Simmer with the lid ajar to let steam escape until the turnip is tender, about another 5 minutes.
  5. Add nondairy milk, coconut extract, and lime juice. Adjust seasonings.
  6. Heat through and serve with cilantro, extra red pepper flakes, or Sriracha, if desired.
Caryn Dugan
Caryn Dugan

Caryn Dugan adopted a plant-based diet in response to tragedy: in 2008, cancer took her father at an early age and, ten weeks later, tried to take her. In response to her diagnosis, she searched for an answer and found one in the growing body of literature supporting a whole-food, plant-based diet to bolster our natural immune system.


In her 15 years advocating for more plants on plates, Caryn, known as the STL Veg Girl, has spearheaded many successful plant-based events in St. Louis. Most recently, she opened the nation’s first plant-based nutrition and culinary education center, the Center for Plant-Based Living, near St. Louis, MO. The Center also serves as the studio where she and her medical director, Dr. Jim Loomis, film episodes of the popular YouTube series, The Doc and Chef. Find more at

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