The vibrant colors and tasty flavors make this a favorite on the Keto lunch menu. It’s easy to make and comes together quickly. Make a big batch and take leftovers to work for lunch the next day.
Wash vegetables.
Chop celery.
In a large pan, heat coconut oil and add chopped celery.
Cook over high heat for about 5 minutes.
Add spinach leaves and cook for another couple of minutes.
Add heavy cream and stir.
Add vegetable broth and garlic powder.
Bring to a boil and cook for 10 minutes.
Mix with an immersion blender to obtain a smooth texture.
Season with black pepper and salt; stir thoroughly.
Sprinkle with fresh parsley.
Enjoy!