2 TBSP Squizito Garlic Olive Oil
2 med. green onions, chopped
2 cloves garlic, minced
1 large head fresh broccoli, washed and chopped
1 TBSP basil leaves, dried
2 c. chopped spinach, kale, turnip greens, collards or Swiss chard
2 qts. chicken broth (or veggie broth & make it vegan)
1 can coconut milk
1 tsp sea salt
1 TBSP Maharajah Curry Powder
1.In large soup pan, add olive oil and sauté green onions and garlic for 1-2 minutes, until translucent.
2.Add chopped broccoli and stir. Cook over medium heat, stirring, until broccoli turns bright green.
3.Add basil and additional chopped greens. Cover and steam-sauté for 3-4 more minutes.
4.Transfer vegetables to food processor or blender. If using blender process in two batches. Add a little coconut milk and process until smooth.
5.Transfer vegetables and stock to pot and add remaining ingredients. Reheat gently and stir, then serve with toasted Soberdough Brew Bread.