This soup makes you feel good! Broccoli, kale and spinach with creamy coconut milk and a fresh pop of lemon and basil.
Ingredients
1 tablespoon Olive or Coconut Oil
2 Garlic Cloves, sliced
2 large Leeks, Sliced (only use pale stem)
1 head Broccoli, chopped
3 packed cups Kale, chopped
3 packed cups Spinach
1 can full fat Coconut Milk
3 cups Broth
Large handful of Basil
1/2 Lemon’s Juice
Salt and Pepper to taste
Serves
4 bowls
Method
1. Prep all the ingredients
2. Heat oil in a large pot over medium heat
3. Sauté leek with a pinch of salt for 5 minutes until fragrant, add the garlic and stir for another couple minutes
4. Add the broccoli, kale, coconut milk and broth. Bring to a boil, cover and let cook over medium heat for 15 minutes, until all the veggies are tender. In the last 5 minutes add the spinach.
6. Let the mixture cool for 10 minutes so it's safe to use in blender
7. Pour into a blender, squeeze in the lemon juice and add the basil—blend until smooth
8. I like to serve with roasted chickpeas, cashew yogurt and an extra squeeze of lemon
