This beautiful green soup is incredibly appetizing and contains anti-inflammatory tumeric, ginger, and spinach and many more anti-oxidant rich ingredients. So much flavor in one bowl and crazy easy to make! We love soups!

SERVES 4 TO 6

Ingredients

• 1 tablespoon coconut oil

• 1 white onion, chopped

• 1 teaspoon sea salt

• 1 bunch green onions, chopped

• 3 tablespoons ground ginger

• 2 cloves garlic, chopped

• 1 yellow or orange bell pepper, chopped

• 1 cup chopped broccoli stalks and florets

• 1 cup diced zucchini

• 2 cups fresh spinach

• 32 ounces organic chicken broth (or use vegetable broth to make this vegetarian)

• 1 cup organic coconut milk

• 3 tablespoons of our smoothie puree (see recipe on blogpost)

Instructions

1. Add coconut oil to a medium soup pot over medium heat. Add the onion, ginger, and green onion or leeks and sauté until onions are softened and translucent.

2. Add the garlic, bell pepper, broccoli, and squash and continue to sauté for additional 5 minutes, stirring often. Add the vegetable broth, coconut milk, and fresh spinach, then reduce heat and simmer for 15 to 20 minutes.

3. In batches, carefully add soup mix into a blender and purée until smooth. (or you can use an immersion blender if you don’t have a high speed blender) Adjust seasoning and garnish with fresh herbs.