Vegan Kale and Spinach Soup

Health Highlights

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, 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)

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.

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

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

Vegetables

4.1