2 teaspoons coconut oil 4 green onions, chopped 4 cloves garlic, minced ¼ teaspoon red chili flakes Salt & pepper, to taste ½ inch piece fresh ginger, minced or grated 5-6 cups vegetable broth 1 small head cauliflower, chopped 1 bunch broccoli, chopped 4 cups baby spinach 1 (14oz) can coconut milk 2 cups frozen peas A hand-full of fresh parsley, chopped
Heat oil in a large pot. Sauté onion until translucent, about 5-6 minutes. Add garlic, chili flakes, and ginger, sauté for 2-3 minutes.
Add in vegetable broth, cauliflower and broccoli. Bring to a boil. Simmer soup for 15-20 minutes, or until vegetables are tender.
Add in the spinach. Let greens wilt in soup for 2-4 minutes. Stir in coconut milk.
In high speed blender or food processor, carefully blend soup (you may need to blend in batches) until smooth (it’s ok if it is a little chunky). If soup is too thick, add more broth or water to thin it out. You don’t have to blend it if you don’t want to.
Return the soup to the pot. Add peas and heat through.