Vegan Kale and Spinach Soup
12 |
15 |
817 |
Ingredients |
Minutes |
Calories |
|
Prep |
Cook |
Servings |
5 min |
10 min |
4
|
An alkalizing, mineral-rich green soup.
Ingredients
60 gm
|
Coconut oil
|
350 gm
|
Kale
|
225 gm
|
Spinach
|
2 avocado(s)
|
Avocado
|
800 ml
|
Coconut milk
(or coconut cream)
|
1 cup
|
Water
|
1/4 cup
|
Mint, fresh
(optional)
|
1 tsp
|
Salt
|
1/4 tsp
|
Black pepper
(ground)
|
1 whole lime(s)
|
Lime juice (fresh)
|
2 clove(s)
|
Garlic
(chopped)
|
1/2 tsp
|
Cardamom, ground
(green)
|
Instructions
- Melt the coconut oil in a hot thick-bottomed pot or pan.
- Add the crushed garlic and stir for 1/2 minute to 1 minute.
- Add the kale and spinach and sauté briefly. Allow the vegetables to get a little colour, but don't overcook.
- Remove from the heat. Move to a taller pot if you used a pan to sauté.
- Add water, coconut milk, avocado and spices. Blend with a hand blender until creamy.
- Add lime juice. Add more spices if you want.
- Garnish the soup with pumpkin seeds or chia seeds and serve.
Notes:
To make this recipe AIP friendly omit: Black pepper and Cardamom
Kale
is an excellent source of vitamin C, iron and calcium
Spinach
is an excellent source of vitamin C and folic acid! and is alkaline which helps to regulate body pH
Nutrition Facts
Per Portion
Calories
817
Calories from fat
667
Calories from saturated fat
483
Total Fat
74 g
Saturated Fat
54 g
Trans Fat
0.0 g
Polyunsaturated Fat
3.0 g
Monounsaturated Fat
12.6 g
Cholesterol
0
Sodium
706 mg
Potassium
1720 mg
Total Carbohydrate
25.6 g
Dietary Fiber
10.7 g
Sugars
1 g
Protein
11.8 g
Dietary servings
Per Portion
Energy sources