Cream of Broccoli, Kale & Spinach Soup


Cream of Broccoli, Kale & Spinach Soup

Servings 4
Cook Time 30 minutes


  • 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)


  • 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.


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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