Cream of Broccoli, Kale & Spinach Soup

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Cream of Broccoli, Kale & Spinach Soup

Servings 4
Cook Time 30 minutes

Ingredients

  • 2 cups Kale Leaves (chopped)
  • 2 cups Baby Spinach
  • 3 cups Broccoli (cut into florets)
  • ½ Yellow Onion (diced)
  • 2 Garlic (cloves, minced)
  • 1 tbsp Coconut Oil
  • tsp Sea Salt
  • 2 cups Vegetable Broth
  • 1 cup Canned Coconut Milk
  • ½ Lemon (juiced)
  • 1 Avocado (sliced)

Instructions

  • Heat coconut oil in a large pot over medium heat. Add onions and sauté until golden (about 5 minutes). Add garlic and stir for another minute.
  • Add vegetable broth to the pot. Stir until producing a light steam. Add the broccoli florets in with the mixture and let steam for 5 minutes or until broccoli is bright green.
  • Add salt to taste.
  • Add coconut milk and stir well.
  • Add spinach and kale. Stir just until the greens are wilted and remove from heat.
  • In your food processor or magic bullet, blend the soup until smooth. If you are using a blender, ensure to remove the middle piece of the lid to allow steam to escape.
  • Transfer blended mixture back into a large pot. Warm to desired temperature.
  • Ladle into bowls. Drizzle with a splash of olive oil, lemon juice and garnish with avocado slices.

Notes

Nutrition:
Fat   22g
Saturated   14g
Trans   0g
Polyunsaturated   1g
Monounsaturated   5g
Carbs   15g
Fiber   6g
Sugar   4g
Protein   5g
Cholesterol   0mg
Sodium   460mg
Potassium   724mg
Vitamin A   2674IU
Vitamin C   83mg
Calcium   94mg
Iron   2mg
Vitamin D   0IU
Vitamin E   2mg
Vitamin K   194μg
Thiamine   0.1mg
Riboflavin   0.2mg
Niacin   2mg
Vitamin B6   0.3mg
Folate   121μg
Vitamin B12   0μg
Phosphorous   90mg
Magnesium   46mg
Zinc   1mg
Selenium   2μg
Calories: 262kcal
Course: Soup
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