Cream of Broccoli, Kale & Spinach Soup
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
- ⅛ 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 |
