INSTRUCTIONS

In a large pot, heat coconut oil over a medium-high flame. Add onions and sautée until they begin to turn golden brown.

Lower heat if any burning occurs. Add celery, turmeric, ginger, garlic, cilantro and parsley and cook for an additional 3-5 minutes.

Add your water or broth to the pot. Bring liquid to a rolling boil, and add broccoli- cook for 2 minutes. Add spinach and cook for one minute. 

Remove pot from the stove and purée soup in a blender in batches.

Careful not to fill the blender more than ⅔ of the way when you purée, and cover the pid with a kitchen towel to protect your hand from escaping steam or hot liquid that may get kicked up in the blending process.

Season to taste with salt after you’ve pureed the soup. 



Garnish with cilantro or parsley leaves and a slice of lime.