Vegan Kale and Spinach Soup

12 15 436
Ingredients Minutes Calories
Prep Cook Servings
5 min 10 min 4
Vegan Kale and Spinach Soup
Health Highlights
An alkalizing, mineral-rich green soup.


60 gm Coconut oil
350 gm Kale
225 gm Spinach
2 avocado(s) Avocado
800 ml Coconut milk, sweetened (or coconut cream)
1 cup Water
1/4 cup Mint, fresh (optional)
1 tsp Salt
1 dash Black pepper (ground)
1 whole lime(s) Lime juice (fresh)
2 clove(s) Garlic (chopped)
1/2 tsp Cardamom, ground (green)


  1. Melt the coconut oil in a hot thick-bottomed pot or pan.
  2. Add the crushed garlic and stir for 1/2 minute to 1 minute.
  3. Add the kale and spinach and sauté briefly. Allow the vegetables to get a little colour, but don't overcook.
  4. Remove from the heat. Move to a taller pot if you used a pan to sauté.
  5. Add water, coconut milk, avocado and spices. Blend with a hand blender until creamy.
  6. Add lime juice. Add more spices if you want.
  7. Garnish the soup with pumpkin seeds or chia seeds and serve.




To make this recipe AIP friendly omit: Black pepper and Cardamom 


is an excellent source of vitamin C, iron and calcium


is an excellent source of vitamin C and folic acid! and is alkaline which helps to regulate body pH

Nutrition Facts

Per Portion

Calories 436
Calories from fat 326
Calories from saturated fat 170
Total Fat 36 g
Saturated Fat 18.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 10.9 g
Cholesterol 0
Sodium 751 mg
Potassium 1223 mg
Total Carbohydrate 26.7 g
Dietary Fiber 11.9 g
Sugars 12.4 g
Protein 6.7 g

Dietary servings

Per Portion

Vegetables 4.1

Energy sources