1 lg zucchini (or 4 small), chopped
8 lg leaves kale, cut into thin ribbons
1 lg sweet onion, chopped
2-3 garlic cloves, chopped
1 inch fresh ginger peeled & chopped
2 tbsp olive or grapeseed oil
4 cups broth
1/4 tsp. Turmeric
1/4 tsp ground cumin
1 tsp cinnamon
1 cup coconut milk
Salt & black pepper to taste

Heat oil in large saucepan, add zucchini & onion, cook on medium until onions are soft. Add broth, garlic, ginger, half of the kale and spices. Simmer until zucchini is cooked, about 30 minutes; using a hand blender, puree until smooth.  Add coconut milk, salt if needed and remaining kale- simmer 10 minutes, add freshly ground pepper and seeds ~ serve & enjoy!