Vegan Kale and Spinach Soup

12 15 817
Ingredients Minutes Calories
Prep Cook Servings
5 min 10 min 4
Vegan Kale and Spinach Soup
Health Rating
An alkalizing, mineral-rich green soup.


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)


  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 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

Vegetables 4.1

Energy sources

Recipe from: