Ingredients (Serves 4-6):
2 Tbsps olive oil
2 small onions, diced
3 ribs celery, diced
2 cloves garlic, chopped
1-2 tsps iodized sea salt
1 tsp freshly ground black pepper
1 tsp paprika
1 tsp fresh thyme
Zest of 1 lemon
6 cups fresh shredded kale
4 cups chicken or vegetable stock
2 cups coconut milk
Extra fresh ground black pepper, to taste
Fresh parsley and pomegranate seeds — to garnis
Heat olive oil over medium-high heat in a large soup pot. Add onion and celery. Then saute until tender and translucent.
Add sea salt, garlic, pepper, paprika, thyme, and lemon zest, and saute until thyme is fragrant.
Add kale, and saute until bright green, then add your chicken or vegetable stock and coconut milk.
Cover, and simmer for 15-20 minutes.
Transfer mixture to a high-speed blender (or blend with an immersion blender) and blend until smooth.
Serve garnished with parsley and pomegranate seeds.