YIELDS 1 Serving PREP TIME 15 mins COOK TIME 30 mins TOTAL TIME 45 mins
1 tablespoon coconut oil
½ sweet onion, chopped
2 garlic cloves, minced
1 teaspoon cumin
½ teaspoon nutmeg
2 cups vegetable broth
3 cups broccoli
Salt and pepper to taste
1 cup coconut milk
2 cups spinach
2 cups kale
½ lemon, juiced
1 avocado, sliced
1 tbsp olive oil for garnish
1 Chop onion and mince garlic.
2 Heat coconut oil in a pot over medium heat. Add onions and sauté until golden, for about 5 minutes. Add garlic and stir for another minute then add cumin and nutmeg and stir until fragrant.
3 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.
4 Add coconut milk and stir well.
5 Add spinach and kale. Stir just until the greens are wilted and remove from heat.
6 Ladle soup into blender and process until smooth, covering lid with towel when processing for safety.
7 Transfer blended mixture back into a large pot. Warm to desired temperature.
8 Add salt and pepper to taste.
9 Ladle into bowls. Drizzle with lemon juice and add sliced avocado.