Ingredients
- 1 tablespoon organic coconut oil
- 2 cloves of garlic, chopped
- 1/4 cup diced sweet onion
- 1 inch of fresh ginger, peeled and chopped
- 3 cups fresh broccoli, rough cut
- 3 cups of stemmed greens, packed (kale)
- Fresh water, as needed
- Sea salt and ground pepper, to taste
- 2 tablespoons each: chopped fresh parsley, cilantro, and mint
- 1 cup light coconut milk, or more, to taste
Directions
-
Heat the olive oil in a large soup pot set over medium heat and stir in the garlic, onion, and ginger (this seasons the oil).
-
Add in the broccoli and greens. Add just enough water to cover the vegetables- not too much. You can always thin the soup later, if you need to.
-
Bring to a high simmer. Cover the pot, and reduce the heat to a medium simmer. Cook until the broccoli and greens are tender- maybe 15 minutes or so.
-
Add the chopped parsley, cilantro and mint. Season with sea salt and fresh pepper, to taste.
-
Remove the pot from the heat. Use an immersion blender to puree the soup.
-
Return the pot to the stove and add in the coconut milk. Stir and heat through gently (don’t boil the pureed soup).
-
Taste test and adjust seasonings.
-
Serve with a sprinkle of fresh herbs.