Kale, Italian Rocket and Coconut Soup
Image source: KritiCurates
Kale, shredded and stem removed (3 cups) ‡
Spinach, (1 cup) ‡
Wild Italian Rocket (1 cup) ‡
Coconut Milk (1 cup) ‡
Vegetable Broth (1 cup)
Coconut Oil (1 tbsp) ‡
Onion, sliced (1/2 cup) ‡
Garlic, chopped (3 cloves) ‡
Quinoa, cooked (1/4 cup)
Sea Salt, to taste
Black Pepper, to taste
‡: available in Tall Tree Organic Subscription
Heat the coconut oil in a large pot over medium heat and sauté the garlic and onions until transparent.
Add the kale, spinach and Italian rocket and cook till leaves start to wilt taking care not to overcook.
Add the coconut milk and stir to mix well with the greens.
Transfer the contents to a blender and add the vegetable broth along with the salt and pepper to taste and blend to consistency required.
Transfer to serving bowl and garnish with quinoa and serve.