Prep 5 mins Cook 15 mins Makes Serves 4 Source 28bysamwood.com
Heat coconut oil in a large saucepan over medium heat and saute onion for a few minutes. Add garlic 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 soy 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 1187.40 kJ
Calories 283.78 cal
Sat. Fat 10.01g