2tbspfresh parsleychopped (plus additional for garnish)
1 ½cupskaledestemmed and roughly chopped
Instructions
Using a large stock pot or dutch oven, heat the coconut oil on medium heat.
Add the onion and sauté for 4-5 minutes or until translucent Add in the garlic, celery, cauliflower, carrots, and beets and sauté for 5-6 minutes or until lightly softened
Pour in the broth, coconut cream, and lemon juice. Stir until creamy. Season with turmeric (to taste), ginger, salt, and pepper, and stir until the soup is a rich golden color. Add the chicken and parsley and stir well to combine. Bring to a boil and reduce to a simmer for 20-25 minutes or until vegetables are softened to liking.
Stir in the kale and simmer for another 5 minutes or until wilted.
Remove from the heat and allow to slightly cool before serving. Serve topped with additional parsley.