Vegan Soups

Creamy Kale Soup

2 bunches chopped kale leaves
1 bunch chopped collard greens
1 large chopped butternut squash
2 cloves chopped garlic
4 sprigs rosemary
4 sprigs thyme
2 tsp nutmeg
2 tsp Celtic sea salt
Coconut oil to taste
Water for boiling


Add kale, collards, garlic and squash to a 4 qt pot. Cover with water and boil. Reduce heat and add herbs, nutmeg and sea salt. Simmer for 5-10 minutes then turn off heat. Add a few tablespoons of coconut oil. Next, use an immersion blender to puree your soup or add soup to your high-speed blender to make creamy.

Enjoy this with a side of cultured vegetables for optimum health and mineral absorption.

This is a delicious, mineral rich soup that is also low in oxalates.