Prep 00:05 Cook 00:30 Makes Serves: 4 Source 28bysamwood.com
Heat coconut oil in a large saucepan over medium heat and sauté onion for a few minutes. Add garlic, ginger and lime zest and continue to cook for a few more minutes.
Add broccoli, kale, stock and coconut milk and bring to the boil. Simmer covered for 5-8 minutes or until greens are cooked.
Add the shelled edamame beans, spinach and tamari sauce. Return to the boil and simmer for a few minutes more.
Add coriander and lime juice, remove from heat and blend until smooth and adjust seasonings.
Serve with a slice of Gluten Free Vegie Bread.
Energy 1522kj Calories 364cal Protein 18g Fibre 14g Fat 11g Saturated Fat 17g Carbs 24g Sugar