The aroma of this soup being warmed at the office lead me to ask for the recipe and try it.
Just what I needed!
3 medium or 2 large yellow onions, peeled and roughly chopped
1 zucchini, washed but not peeled, and roughly chopped
10 leaves dinosaur kale, roughly chopped
1 head broccoli, roughly chopped (while you can chop off any especially woody bits, it’s great to include the stem)
4 cups vegetable broth
1 head garlic, cloves removed and minced ( I used about 4-6 cloves)
1/2 cup packed cilantro
½ cup packed parsley
Juice of 1 lemon (We added a little extra lemon juice)
3 tbsp raw, unrefined coconut oilsalt to your liking
In a large pot, heat coconut oil over medium-high until warm.
Add onions and cook for 5 minutes, stirring occasionally, then add zucchini, kale and broccoli and cook for 5 additional minutes.
Pour in vegetable stock and bring to boil, then reduce heat to low and simmer, covered, for 15-20 minutes or until broccoli is easily pierced with fork.
Turn off heat and add garlic, then let cool, uncovered, for 15 minutes. Working in batches if necessary, blend with cilantro, parsley, lemon and sea salt until very smooth.
Serves about 4