This green soup is healthy and delicious! Freeze leftover soup in single serving freezer containers for an effortless meal on the go.
1 white onion, finely chopped
1 bag of broccoli and cauliflower florets
8 oz bag of asparagus, tough ends removed then coarsely chopped
1 zucchini, coarsely chopped
4 cups vegetable broth
2 cups coconut milk, divided
1 1/2 tablespoons coconut flour
1 teaspoon fresh thyme
Add coconut oil to stock pot and melt on medium-low heat.
Once oil is melted add chopped onion.
Cook onion on medium-low heat until soft. It will take longer than usual to cook at this low temperature. While onion is cooking, chop up your green veggies.
Add chopped veggies and vegetable broth. Bring to a boil. Reduce heat and simmer 20-25 mins until veggies are soft.
Puree soup in blender or food processor and return to pot.
Mix 1/4 cup coconut milk into coconut flour to make a thin paste.
Add paste mixture, fresh thyme, and remaining coconut milk. Cook for 3 minutes stirring constantly. Top with salt, pepper, or parmesan cheese.