My husband made this soup for me last night, and it was amazingly delicious — incredibly flavorful and filling, with just the right amount of spiciness. I could hardly wait for a second bowl.
The recipe comes from Winnie of Healthy Green Kitchen, who says she makes a batch when she's feeling under the weather. My husband used vegetable stock, wild Alaskan salmon, butternut squash and added green onions, and the whole thing came together in about 20 minutes. It's a real put-everything-in-the-pot-and-just-let-it-cook meal. Try it. You won't regret it.
Get the Recipe: Coconut Milk Soup with Wild Salmon and Kale | Healthy Green Kitchen
Related: What's the Difference? Coconut Milk vs. Cream
(Image: Winnie Abramson of Healthy Green Kitchen)