2 Tbsp coconut oil
2 med green onions, coarsely chopped
2 cloves garlic, minced
1 large head fresh broccoli, washed and chopped
1 Tbsp basil leaves, dried
2 c. 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 tsp sea salt
1 Tbsp curry powder
In large soup pan, melt coconut oil and sauté green onions and garlic for 1-2 minutes, until translucent.
Add chopped broccoli and stir. Cook over medium heat, stirring, until broccoli turns bright green.
Add basil and additional chopped greens. Cover and steam-sauté for 3-4 more minutes.
Transfer vegetables to food processor or blender. If using blender process in two batches. Add a little coconut milk and process until smooth.
Transfer vegetables and stock to pot and add remaining ingredients. Reheat gently and stir. Serve.
