Cream of Broccoli, Kale & Spinach Soup

Cream of Broccoli, Kale & Spinach Soup

Cream of Broccoli, Kale & Spinach Soup

March 29, 2018
: 2
: 30 min
: Easy

Calories 279, Cholesterol 0mg, Fat 22g, Sodium 410mg, Carbs 18g, Vitamin A 5464IU, Fiber 7g, Vitamin C 79mg, Sugar 4g, Calcium 112mg, Protein 6g, Iron 3mg

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Ingredients
  • 1 cup Kale Leaves (chopped)
  • 1 cup Baby Spinach
  • 1 1/2 cups Broccoli (cut into florets)
  • 1/4 Yellow Onion (diced)
  • 1 Garlic (cloves, minced)
  • 1 1/2 tsps Coconut Oil
  • 1/2 tsp Cumin
  • 1/4 tsp Nutmeg
  • Sea Salt & Black Pepper (to
  • taste)
  • 1 cup Organic Vegetable Broth
  • 1/2 cup Organic Coconut Milk
  • 1/4 Lemon (juiced)
  • 1/2 Avocado (sliced)
Directions
  • Step 1 1. Heat coconut oil in a large pot over medium heat. Add onions and saut√© until golden
  • Step 2 (about 5 minutes). Add garlic and stir for another minute.
  • Step 3 2. Add vegetable broth to the pot. Stir until producing a light steam. Add the broccoli florets
  • Step 4 in with the mixture and let steam for 5 minutes or until broccoli is bright green.
  • Step 5 3. Add cumin and nutmeg. Add salt and pepper to taste.
  • Step 6 4. Add coconut milk and stir well.
  • Step 7 5. Add spinach and kale. Stir just until the greens are wilted and remove from heat.
  • Step 8 6. In your food processor or magic bullet, blend the soup until smooth. If you are using a
  • Step 9 blender, ensure to remove the middle piece of the lid to allow steam to escape.
  • Step 10 7. Transfer blended mixture back into a large pot. Warm to desired temperature.
  • Step 11 8. Ladle into bowls. Drizzle with a splash of olive oil, lemon juice and garnish with avocado
  • Step 12 slices.


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