Brazilian Bahian Soup

Bahian Soup

This plant-based soup was incredible! It reminded me of a Thai Tom Kha coconut soup, but lighter and full of flavour. It also took only 10 minutes to prepare!

With Brazilian origins (Bahian Northern region), this recipe is a traditional seafood bisque, much like a French bouillabaisse or a seafood chowder. It's also often called Moqueca “mo-KEH-kah”, meaning stew in Portuguese. Deeply rooted with flavours of onions, garlic, tomatoes, cilantro, using a coconut milk base. The Brazilian version incorporates chunky fish and seafood - in this recipe we use diced tomatoes, plus a garnish of avocado and greens for a similar consistency.

This is a dish made as part of the Matthew Kenney Cuisine Academy: Level I - Fundamentals of Raw Cuisine. For copyright purposes I cannot share most recipes, however, this already appears to be online, so I can share it!


  • 1.5 tomatoes, seeded and diced
  • 1 tablespoon cilantro (coriander), chopped
  • 1 tablespoon green onion (also called spring onions or scallions), chopped
  • 1 tablespoon parsley
  • 1/3 cup carrot juice (use a juicer or blend and strain. Or, if you're really lazy juice buy a cold-pressed carrot juice, or one with carrot. It will also taste nice!)
  • 1 ½ cup coconut milk*
  • 1 avocado
  • ½ teaspoon cayenne pepper
  • 2 tablespoons lime juice
  • 1 teaspoon salt

* To make coconut milk, put a 1:2 ratio of desiccated coconut to water and blend until completely mixed. Strain through a mesh nut milk bag. For a creamier coconut milk, use less water.


  • Microgreens (you can also use watercress or small leaves if you cannot source)
  • Edible flowers (optional) *tip, add individual petals as opposed to the whole flower, and think about the colour wheel to make the soup pop!
  • Avocado, diced into 1/4 inch chunks (about 6 mm)
  • Tomato, diced into 1/4 inch chunks (about 6 mm)
  • Green onion (also called spring onions or scallions), sliced diagonally into thin pieces
  • Cilantro (also called coriander) oil**

* To make cilantro oil, add cilantro (coriander) stems into a mortar and pestle with 1 tablespoon of olive oil. You can also use a hand blender. Store in a sealed container in the fridge for up to one week. This is delicious on so many things!




  1. Blend together all soup ingredients, except tomatoes.
  2. Add the tomatoes and pulse to combine (you want the mixture to be chunky).
  3. Pour the soup into a bowl (shallow works best).
  4. Garnish with avocadoes and microgreens, carefully adding them to the soup. Try to get them to almost float on top, piling the garnish high.
  5. Top with cilantro oil drops.
  6. Enjoy!