November is World Vegan Month and also the start of winter – we’re into big coat time now – so what better way to stay warm than with a big old bowl of soup, just like this spicy green coconut soup from Mann’s Got Munch. And if you get the ingredients from Weezy (and get 30% off your order with code MUNCH30), the UK’s first on-demand supermarket that delivers groceries to your door in 15 minutes, you don’t have to plan in advance or make sure you’ve got the right bits in. As Sophie says, “this is quite possibly the best vegan soup you will make this year… spicy, silky and vibrant with a Thai influence. Topped with my sweet and salty sesame kale crisps, a fantastic alternative to croutons, makes this baby GF too.”


Spicy green paste: 
1 large shallot, chopped 
Thumb piece of ginger 
4 garlic cloves 
1-2 green chillies, chopped 
Zest of 1/2 a lime
Bunch of coriander root (save leaves for serving) 
1/2 tsp salt 
1/4tsp turmeric
1/2tsp ground coriander   
1/2tsp ground cumin 
1/2tsp cracked pepper 

2tbsp olive oil 
1 large courgette, chopped 
1 green pepper, chopped 
1 large bunch of cavolo nero or any of your fave leafy greens, chopped 
Can of coconut milk + 1/4 can water 
500ml veg stock 
1/2tsp sugar 
Juice 1/2 lime 

Sesame kale crisps: 
Bunch of kale, stems removed 
1-2tbsp olive oil 
1tsp sugar
1/4tsp salt 
2tbsp sesame seeds

Thai basil leaves
Sliced chilli 
Chilli oil 
Coriander leaves 
Coconut milk 


1. In a wizzy blitz up all the paste ingredients. 

2. In a large saucepan cook off the paste in the olive oil for 5 minutes until fragrant.  

3. Add the chopped courgette and bell pepper to the pan to fry off with the paste for a couple of minutes, then pour in the stock, coconut milk and water. Bring to the boil then simmer for around 10 minutes or until the veg is tender. Then add in the greens for a further 2-3 minutes until vibrant.

4. Blitz the lot until smooth, season with sugar and lime juice. Keep warm until you’re ready to serve. 

5. For the kale crisps, preheat the oven to 200c. Tear up the kale and toss with olive oil, sugar, salt and sesame seeds. Place on a lined baking tray and bake for around 8-10 minutes until crispy. 

6. Serve the soup with the crispy kale and all the above gubbins for the ultimate spicy winter warmer.