⏳ Yield & Time

Yield: 1 servings

Preparation Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

🍽 Ingredients

• 1 tablespoon Olive oil
• 2 cloves Garlic, minced
• 2 cups Kale, chopped
• 2 cups Spinach, chopped
• 4 cups Vegetable broth
• 1 can (13.5 oz) Coconut milk

📖 Instructions

1. First, wash and thoroughly dry your kale and spinach. Remove any tough stems from the kale. Roughly chop both greens into bite-sized pieces. This step is super important for even cooking and blending.
2. Next, finely mince the garlic. Don't be shy—a good amount of garlic adds a ton of flavor! I usually use about 2-3 cloves, depending on my mood and the size of the cloves. Sometimes, I get lazy and just use pre-minced garlic, but fresh is best if you have the time.
3. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and saute for about 30 seconds, or until fragrant. Don’t let it burn; we don’t want bitter garlic flavor spoiling our beautiful soup!
4. Add the chopped kale and spinach to the pot. Stir frequently, until the greens begin to wilt (about 2-3 minutes). You'll notice them reducing in volume dramatically; it's quite magical to watch!
5. Pour in the vegetable broth. Bring the mixture to a boil, then immediately reduce heat to low. Simmer gently, partially covered, for about 10-15 minutes. You're aiming for tender greens, completely softened to perfection. You can give the pot a peek in the middle; if it looks slightly undercooked you can cover it and leave for longer.
6. Once the greens are tender, carefully remove the pot from the heat. Use an immersion blender to puree the soup until it reaches your desired consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Blend until smooth, venting the lid occasionally to prevent pressure buildup. Be careful with hot liquids!
7. Stir in the coconut milk. The coconut milk adds richness and creaminess—it's an absolute game-changer! Taste the soup and adjust seasoning as needed. A little salt and pepper go a long way. You might also consider a squeeze of lime juice for a little brightness.
8. Garnish and serve. Ladle the soup into bowls and garnish with fresh herbs like cilantro or parsley, a swirl of extra coconut milk, or even a sprinkle of toasted coconut flakes. Serve immediately or chill for later.
9. Optional: Before serving, if you want to add more flavor, I sometimes toss in a little lime juice just before serving; it adds a nice zing! Or, a sprinkle of red pepper flakes gives it a little kick. Experiment and have fun with it!

📝 Notes

• Taste and adjust seasoning as needed. Add salt, pepper, and perhaps a squeeze of lime for a nice touch.
• Feel free to add other vegetables, such as carrots or celery, to add depth of flavour and color to the soup.