1 head of broccoli, chopped
1/2 yellow onion, diced
1 garlic clove, minced
1/2 baby spinach
1/2 Tbsp turmeric powder
5 cups water
1/2 cup coconut milk
salt, to taste
pepper, to taste
roasted pumpkin seeds, optional
In a large pot, sauté the diced onion and minced garlic with a small amount of olive oil on medium high heat until a golden brown color has been reached. Add the chopped broccoli and turmeric powder and sauté for a few more minutes.
Add 5 cups of water and the baby spinach to the pot and cover with the lid for about 20 minutes on low medium heat.
Once 20 minutes have passed, let it rest for a few more minutes and then using a blender, blend the soup until you have a creamy consistency.
Pour it back into the pot and add half a cup of coconut milk and adjust to taste with salt and pepper.
Serve hot and garnish with some cilantro and roasted pumpkin seeds if desired.