This soup is not only delicious, but loaded with nutrition and immune boosters.
1/2 onion, finely chopped
5 cloves of minced garlic
1 inch chunk of fresh ginger, minced.
4 cups veg broth
1 can coconut milk
Assorted veggies for serving. I used grilled assorted mushrooms such as maitake and hen of the woods, zoodles, red cabbage, radishes, sprouts and limes.
Soften the onion in about a half cup of water, in a medium size pot. Add the garlic and ginger, stir and cook until fragrant. Add in the greens. Sauté gently until softened. Add the veg broth and stir in coconut milk. Blend with an immersion blender or in a blender. Serve with your choice of veggies.