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    Triple Greens Soup

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    Triple Greens Soup

      By JeannePetrucci

    March 12, 2018

    Ingredients

    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

    Directions

    1Chop onion and mince garlic.

    2Heat 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.

    3Add 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.

    4Add coconut milk and stir well.

    5Add spinach and kale. Stir just until the greens are wilted and remove from heat.

    6Ladle soup into blender and process until smooth, covering lid with towel when processing for safety.

    7Transfer blended mixture back into a large pot. Warm to desired temperature.

    8Add salt and pepper to taste.

    9Ladle into bowls. Drizzle with lemon juice and add sliced avocado.

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    Jeanne Petrucci
    As the Founder of Living Plate, I develop, deliver, and evaluate nutrition education programming that is targeted at changing nutrition-related health behaviors. Incorporating hands-on culinary experiences into our evidence-based programming just makes sense. The most satisfying part of my job is help you create simple, health-promoting dishes you can prepare at home.

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