Okay, this isn't soup, but I can't resist sharing this delicious treat.
Coconuts are full of vitamins and minerals, lower in fat than whole milk and have no cholesterol. The juice is a wonderful "sports drink" with natural electrolytes. Fresh is best, so if you've seen those strange white coconuts in the store and wondered about them, give this a try.
Choose a white coconut (the green outer layer is cut away to reveal the white husk. Brown coconuts are simply more mature and dry). Avoid any that are yellowing, or look a little purple on the bottom. The bottom should be firm or slightly yielding but not squishy.
You'll need a hefty cleaver or large chef knife to open the coconut. Tell everyone to stand back and whack an opening large enough to get a spoon inside the shell. This is my hubby's job. He makes a square opening with four mighty blows.
Pour the juice into a blender. The meat is wonderfully scoopable, almost like pudding. Enjoy some as is, and add the rest to the juice, careful to remove any husk fibers. Add three medjool dates (pits removed) and blend.
It just might be the yummiest thing this side of heaven.
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