Creamy Broccoli Soup

Creamy Broccoli Soup

2 tablespoons coconut oil

2 scallions, coarsely chopped

1 large red bell pepper

3 cloves garlic, minced

1 large head fresh broccoli, washed and chopped

1 tablespoon basil leaves, dried

2 cups chopped spinach, kale, turnip greens, collards or swiss chard

2 quarts vegetable or chicken broth (homemade or organic/free range)

1 can coconut milk

1 teaspoon sea salt

1 tablespoon curry powder

1. In large soup pan, melt coconut oil. Add scallions, red pepper and garlic. Cover on medium heat for 3-4 minutes.
2. Add chopped broccoli puree to soup pan. Cook covered over medium heat, stirring until broccoli turns bright green. Remove ¼ of cooked broccoli.
3. Add basil and additional chopped greens suck as chopped spinach or mustard greens. Cook covered for 3-4 more minutes.
4. Transfer vegetables, except the ¼ cup cooked broccoli into food processor, blender or vita mix. Add a little coconut milk and puree contents.
5. Transfer puree, cooked whole broccoli into soup pot and add chicken broth, remaining coconut milk, salt and curry. Reheat gently and stir.

Serves 4.

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