If you like hot creamy soups but do not like all the dairy that comes with it, this is a perfect soup for you. This soup has some crunch to it because you simply steam the broccoli lightly as to not lose all the nutrients and enzymes. Broccoli is part of the cruciferous family and contains I3C (Indole 3 Carbinol) , a powerful anti-oxidant and anti-cancer plant chemical. You can whip up this soup in about 10 minutes. Bon Appétit!

In a fairly large pot, sauté the following in 2 Tbsp. coconut oil:

1 onion, chopped finely

2 tsp. chopped garlic

4 full cups of chopped up broccoli (keep some of the stems)

Sauté the broccoli until it turns bright green.

Transfer this mixture to a food processor and add 1 can organic coconut milk. Pulse only a few times, keeping most of the Broccoli intact.

Add the following to the pot:

2 cups chopped kale or spinach

1 quart organic vegetable or chicken broth

1 tsp. salt

1 tsp. ginger

1 Tbsp. curry powder

Slowly combine the broccoli mixture with this soup stock. On low heat, warm the soup, but do not boil. Serve as a main course with a light salad or enjoy for a satisfying lunch.