Creamy Green Vegetable Soup

Creamy Green Vegetable Soup

Ingredients:

• 2 tablespoons ghee butter

• 2 cups broccoli rabe florets

• 1 medium green zucchini, diced

• 1 bunch asparagus, trimmed and chopped

• 1 large shallot, finely chopped

• 2 cloves garlic, minced

• 1 cup arugula

• 3-4 cups water

• 2 vegetable broth cubes or 2 stocks

• 200 ml coconut milk

• 2 tablespoons lemon juice

• Salt and black pepper to taste

Instructions:

1. In a large pot, melt 2 tablespoons of ghee butter over medium heat. Add the chopped shallot and minced garlic, sauté until they become translucent.

2. Add the broccoli rabe florets, diced zucchini, and chopped asparagus to the pot. Cook the vegetables for about 5-7 minutes until they start to soften.

3. Dissolve the vegetable broth cubes in 3-4 cups of water. Pour the broth into the pot with the cooked vegetables.

4. Bring the soup to a gentle simmer and let it cook for 15-20 minutes, allowing the flavors to meld.

5. Stir in the chopped arugula and cook for an additional 2 minutes until it wilts.

6. Using an immersion blender or transferring the soup to a blender in batches, blend the mixture until smooth and creamy.

7. Stir in 200 ml of coconut milk, ensuring it's well incorporated into the soup. Add lemon juice, salt, and black pepper to taste.

Enjoy!