Category: Soups

Serves: Serves 4

Ingredients

– 2 tablespoons coconut oil
– 2 scallions, chopped
– 1 large red bell pepper, seeds removed, chopped
– 3 cloves garlic, chopped
– 1 large head fresh broccoli, washed and pureed
– 1 tablespoon dried basil leaves
– 2 cups chopped spinach, kale, turnip greens, collards, or Swiss chard
– 2 quarts vegetable or chicken broth
– 1 cup light coconut milk
– 1 teaspoon sea salt
– 1 tablespoon curry powder

Directions

In large soup pan, melt coconut oil. Add scallions, red pepper, and garlic. Cover and cook over medium heat for 3 to 4 minutes. Add broccoli to soup. Continue to cook over medium heat until broccoli turns a bright green. Remove 1/4 of the cooked broccoli and set aside. Add basil and other greens, cooking for another 3 to 4 minutes. Transfer vegetables (except 1/4 cup broccoli that was set aside) into a food processor or blender. Add about 1/3 cup of the coconut milk and puree contents. Transfer all ingredients back into soup pan. Reheat gently and serve.

Nutrition Facts

n/a