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Creamy Green Soup

by Selina Naturally, Chef: Carla Delangre

2 Bunches chopped kale leaves
1 Bunch chopped collard greens
1 Large peeled and chopped butternut squash
1 Kabocha squash peeled and chopped
2 Cloves garlic, chopped
1 Yellow onion, peeled and chopped
4 Springs rosemary
2 tsp nutmeg
1 tsp cayenne pepper
1/4 Cup fresh squeezed lemon juice
2 tsp celtic sea salt
2 to 4 TBS Coconut oil and more to taste
Water for boiling

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


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