This is a simple, smooth and creamy soup full of dark leafy greens and vegetables.  Start with a rich homemade or good quality

bone broth, made from grass fed animals  or  home made vegetable stock for added nutrition.  This is a smooth and sippable soup.  Saute vegetable in coconut oil and coconut cream add creaminess.  Don’t worry about even chopping of vegetables as the soup will be pureed before serving.


  • 2 Tablespoon  coconut oil, unrefined, organic
  • 1 medium  Onion, chopped
  • 2 cloves      garlic, chopped
  • 4 stalks     celery, chopped
  • 3 each       Zucchini, trimmed, chopped
  • 1 teaspoon  thyme leaf
  • 1/4 teaspoon  nutmeg, ground
  • 4 cups       Bone broth or vegetable stock
  • 15 oz      coconut milk, full fat
  • 5 ounces  spinach, fresh
  • Salt to season
  • Method
  1. Preheat 4 quart soup pot over medium heat, add coconut oil.
  2. Saute onion, garlic and celery for 3-4 minutes until vegetables are softened.
  3. Add zucchini, thyme and nutmeg, stir .
  4. Pour stock and coconut milk  over vegetables, cover and reduce heat to a simmer.
  5. Cook for 20-25 minutes until vegetables are softened, but not too mushy.
  6. Puree soup & add in spinach in batches in blender.  Puree until creamy.  the heat of the soup will wilt spinach.
  7. Taste soup and adjust seasoning as needed.
  8. Serve soup warm or transfer to a heated insulated mug to take with you for a nourishing lunch or late morning breakfast.