Chop onion and mince garlic.
Heat coconut oil in a pot over medium heat. Add onions and sauté until golden, for about 5 minutes. Add garlic and stir for another minute then add cumin and nutmeg and stir until fragrant.
Add vegetable broth to the pot. Stir until producing a light steam. Add the broccoli florets in with the mixture and let steam for 5 minutes or until broccoli is bright green.
Add coconut milk and stir well.
Add spinach and kale. Stir just until the greens are wilted and remove from heat.
Ladle soup into blender and process until smooth, covering lid with towel when processing for safety.
Transfer blended mixture back into a large pot. Warm to desired temperature.
Add salt and pepper to taste.
Ladle into bowls. Drizzle with lemon juice and add sliced avocado.
Serving Size 8 Servings