Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons coconut oil
  • 2 medium green onions, coarsely chopped
  • 2 cloves garlic, minced
  • 1 large head fresh broccoli, chopped
  • 1 tablespoon dried basil
  • 2 cups chopped spinach, kale, turnip greens, collards or swiss chard
  • 1 can coconut milk
  • 3 cups chicken bone broth
  • ½ teaspoon sea salt
  • 1 tablespoon curry powder

Instruction

  • In large soup pan over medium heat, melt the coconut oil and sauté the green onions and garlic for 1-2 minutes, until translucent.
  • Stir in the chopped broccoli. Sauté until the broccoli turns bright green, stirring frequently.
  • Add the basil and additional chopped greens. Cover and steam-sauté for 3-4 more minutes.
  • Transfer the vegetables to a food processor or blender. If using a blender, process in two batches. Add a little coconut milk and process until smooth.
  • Transfer the pureed vegetables back to the pot and add the remaining coconut milk and the chicken bone broth, salt and curry. Reheat gently over medium heat and stir. Serve.