Creamy Kale Soup Recipe

By Gina LaVerde

Ingredients

• 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.