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Ingredients

2 tablespoons coconut oil 1 large yellow onion, chopped 2 tablespoons flaked coconut 2 tablespoons chopped garlic 3 cups stemmed and chopped Swiss chard 1 quart vegetable stock 1 (16 ounce) can coconut milk ¼ cup finely grated Parmesan cheese, or more to taste sea salt and freshly ground black pepper to taste

Nutrition Info

232.2 calories carbohydrate: 7.3 g cholesterol: 2.9 mg fat: 22.5 g fiber: 2 g protein: 3.9 g saturatedFat: 19.3 g servingSize: - sodium: 335.2 mg sugar: 1.6 g transFat: : - unsaturatedFat: : -

Heat coconut oil in a large saucepan over medium heat, cook and stir onion, coconut flakes, and garlic until onion is softened, about 10 minutes.
Bring a pot of water to a boil, add chard and cook just until leaves become brighter green, about 3 minutes. Transfer chard to a bowl of ice water to stop the cooking process.
Stir chard, vegetable stock, and coconut milk into onion mixture, bring to a boil. Reduce heat and simmer until soup is heated through, about 10 minutes. Top soup with Parmesan cheese, season with salt and pepper.

6 servings

So quick and easy to make yet so delicious! Add kale and/or spinach. For meat-eaters, add cooked and chopped bacon.