The Way to BE

Creamy Kale Soup Recipe

By Gina LaVerde


  • 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
  1. Add kale, collards, garlic and squash to a 4 qt pot. Cover with water and boil.
  2. Reduce heat and add herbs, nutmeg and sea salt.
  3. Simmer for 5-10 minutes then turn off heat.
  4. Add a few tablespoons of coconut oil.
  5. 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.


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