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XCooking: Jen Hexxx Green goddess Vegan Soup


Ingredients:Green goddess vegasn soup

  • 1 head broccoli
  • 4 tbsp coconut oil divided
  • 1 small yellow onion diced
  • 1 leek cleaned and slice
  • 2 cups vegetable broth
  • 1 head of kale chopped and divided
  • 3 tbsp flour
  • 2 cups non dairy milk (I used almond milk but coconut milk works too)
  • 1/2-1 tsp salt *add more depending on your taste*
  • 1/2 tsp pepper
  • 1/2 tsp red pepper flakes


Preheat oven to 400 F. Wash and chop kale, then dry thoroughly before tossing 2 cups of it with 1-2 tsp olive oil, massaging oil into leaves and seasoning with salt before spreading onto a parchment-lined baking sheet. Set aside for now.

  1. Trim and wash broccoli, then cut into florets. Melt 2 tbsp coconut oil in a large pot on med-high heat. Saute onions, leek and garlic.
  2. Add broccoli and vegetable broth, bringing to a boil then simmering for 2 min until broccoli is tender.
  3. Remove from heat, and stir in 2 cups of chopped kale, letting cool for about 15 min before pureeing vegetables in a blender (I used my Vitamix for this )
  4. While waiting for the veggies to cool, you can make your kale chips! Bake them in the preheated oven for 7-8 min, checking and flipping them every couple minutes so they don't burn. When they're crispy, remove them from the oven and set aside to top your soup with.
  5. Heat remaining 2 tbsp coconut oil in the large pot on med-high heat. Whisk in flour, then gradually add your non-dairy milk, salt and pepper, stirring til thickened. Stir in vegetable puree and top with pumpkin seeds and kale chips.

    Jenevieve Hexxx

Serving Suggestion: Sliced avocado on top. Yummmmm!













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