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Using a medium sauce pan over medium heat, add the coconut oil and sautée onions for 4 minutes or until translucent.Add garlic, cayenne, smoked paprika, pepper, sea salt to taste. Cook for another 2-3 minutes, stirring well.
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Add chopped broccoli, cauliflower, and apple cider vinegar and stir to combine.Cook for 5 minutes so that the flavors mix.Add the vegetable broth or water, and lemon zest.
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Lower the heat to medium-low and let it simmer for another 6-7 minutes.Once cauliflower is cooked through, reduce heat to low and add coconut milk, lemon juice, spinach and stir well. Let it simmer for another 2-3 minutes.Turn off heat and blend using a immersion blender or transfer to a regular blend.
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Add more water if you want it thinner. Adjust the salt to your taste.Serve topped with fresh herbs, toasted pepitas or coconut cream.