SIMPLE COCONUT GREENS SOUP

INGREDIENTS

• 3-4 cups vegetable broth or bone broth

• 2 cups kale, chopped, stems removed

• 1 cup fennel bulb, chopped (sub celery if you cannot find)

• 1/2 cup organic coconut milk

• 1/4 cup fresh basil leaves

• 1/4 cup fresh cilantro leaves, chopped

• 1 tbsp sattvic spice mix or curry powder

• Juice of 1 small lemon

• Salt & pepper to taste

DIRECTIONS

1. Add veggie broth to a medium pot over medium/ high heat. Bring to a boil, then reduce to simmer.

2. Add the chopped fennel and kale. Cover and allow to simmer for 10-15 mins (until the veggies are soft). Add all ingredients including the basil, cilantro, coconut milk, sattvic spice mix, salt, pepper, and lemon to a blender. Blend until smooth.

3. Serve warm with an optional serving of cooked grain, cooked meat such as turkey, chicken, or fish or fresh paneer (goes great with paneer cheese sticks).

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Notes

• This soup is pretty light, so you are going to want to add a grain, meat, flatbread, tofu, or cheese option to it. I personally think it goes great with some cumin rice and paneer cheese sticks (see recipe)...YUUUUUMM!

• Great for all doshas. To make it even better for kapha, throw more veggies in with the fennel and kale and reduce the amount of coconut milk to 1/4 cup.

• This is a great go-to meal when you have a bunch of dying greens or veggies in the fridge that you need to get rid of. Boil them up, put them in a blender with fresh herbs or a digestive spice mix, add lemon or lime juice, and boom! Dinner is served!