This is how you can make any delicious green into a healthy, low-carb soup!

Makes: 4 servings

Time: about 30 minutes

Ingredients:

  • 2 tablespoons coconut oil
  • 4 cups coarsely chopped arugula, parsley, watercress, or whatever flavorful green or other veggies you have on hand. I used a large bunch of flowering chives from my garden in the picture above.
  • 2 cups vegetable stock
  • 2 cups full-fat coconut milk (1 can)
  • salt and freshly ground black pepper

Directions:

  1. Put the oil in a deep saucepan over medium heat. When it is melted, add the greens (or whatever) and cook, stirring, until it wilts (about 5 minutes).
  2. Add the stock, bring almost to a boil, lower the heat, and cook briefly until greens are tender.
  3. Cool the mixture slightly (hot soup is dangerous). Pour it into a blender and puree it carefully.
  4. Return to the heat and add the coconut milk.
  5. Sprinkle with salt and pepper, reheat gently – do not boil. Serve.