Creamy kale soup

4 cups filtered water

2 tablespoons organic unrefined coconut oil

7 garlic cloves, chopped and allowed to rest for 5 minutes

1 shallot, chopped

2 cups organic celery 

4 cups organic kale leaves, de-stemmed and chopped

1 teaspoon turmeric powder

1/2 teaspoon black pepper

2 teaspoons Celtic sea salt

1/2 teaspoon ground ginger

2 cups white beans, cooked

1 can full fat organic coconut milk

fresh lemon juice

fresh organic cilantro

In a large pot over medium low heat melt coconut oil. Add garlic and shallots and sauté for 5 minutes. Add the rest of the ingredients except the coconut mill, lemon juice, and cilantro. Cover and simmer for 15 to 20 minutes. Remove from heat and add the coconut milk and stir to combine. Serve with a squeeze of fresh lemon juice and a sprinkle of fresh cilantro to per your taste.