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Sauté the Vegetables Heat 1 tablespoon of coconut oil in a medium to large sauté pan over medium heat. Add the sweet onion, yellow onion, celery, squash, and zucchini. Cook for about 3 minutes, or until the zucchini and squash become translucent.
Steam the Broccoli Steam 2–3 cups of broccoli crowns until tender. Set aside.
Combine Ingredients Add the vegetable broth, ½ teaspoon of salt, Spike seasoning, or liquid aminos to the sautéed vegetable mix. Stir in the almond butter until fully combined. Remove the pan from heat and let the mixture cool slightly.
Add Greens In a blender, combine the sautéed vegetables, steamed broccoli, kale, parsley, and watercress. Add 1 teaspoon of lemon juice and freshly ground pepper to taste.
Blend Until Smooth Blend the mixture in batches if necessary, until the soup is smooth and creamy. Adjust seasoning as needed.
Serve and Enjoy Reheat gently if needed before serving. This soup can be enjoyed warm or at room temperature.
Tips:
For extra creaminess, blend thoroughly and ensure the almond butter is well incorporated.
Optional garnishes: a drizzle of coconut cream, fresh parsley, or a sprinkle of nutritional yeast for added flavor.
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I'm so glad you're here, stick around, there's so much to see, xo Alana