Cream of Broccoli, Kale, and Spinach Soup
Cream of Broccoli, Kale, and Spinach Soup
An AIP version of a classic soup favorite!
Equipment
- Food processor, blender, or emersion blender.
Ingredients
- 2 cups Kale Leaves chopped
- 2 cups Baby Spinach
- 3 cups Broccoli cut into florets
- 1/2 ea Yellow Onion
- 2 cloves Garlic
- 1 tbsp Coconut Oil
- Sea Salt, to taste
- 2 cups Vegetable or Bone Broth heated
- 1 cup Canned Full Fat Coconut Milk
- 1/2 ea Lemon juiced
- 1 ea Avocado (Optional) Sliced for garnish
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add onions and sauté for 5-10 minutes, or until golden brown.
- Add garlic and sauté for 2 more minutes.
- Add warm broth to the pot and bring to a simmer.
- Add the broccoli, and cook for 5 minutes.
- Add coconut milk and mix together. Then add the spinach and kale. Cook until greens are wilted and turn off the heat.
- In your blender, food processor, or with your emersion blender, blend the soup until smooth.
- Reheat if needed and enjoy!
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