The aroma of this soup lead me to ask a colleague for the recipe.
Healthy. Simple. Delicious.
In a large pot, heat coconut oil over medium-high until warm.
Add onions and cook for 5 minutes, stirring occasionally, then add zucchini, kale and broccoli and cook for 5 additional minutes.
Pour in vegetable stock and bring to boil, then reduce heat to low and simmer, covered, for 15-20 minutes or until broccoli is easily pierced with fork.
Turn off heat and add garlic, then let cool, uncovered, for 15 minutes. Working in batches if necessary, blend with cilantro, parsley, lemon and sea salt until very smooth.