Farmer’s Market Sunday Soup

In a large soup pot melt oil over medium heat. Add the onion and garlic, stirring often and allow to soften, until translucent, about 7-8 minutes. Stir in the kale, broth, parsley, cilantro, and nutmeg and bring to a boil. Once it boils, reduce the heat and simmer, stirring occasionally, until greens are tender, about 10 minutes. Stir in lemon juice and season to taste with salt and pepper. Using a powerful blender, puree until smooth. If soup gets too thick, thin it out with leftover broth. This can be made one day in advance. Enjoy right away or cool and cover in the fridge.
If cold, reheat soup over medium heat and garnish as desired. Place 1/3 of the coconut kefir in a medium bowl. Add 1/2 cup warm soup and whisk until smooth. Repeat the process twice more, adding a total of 1 cup more of soup. Whisk kefir mixture into the entire batch of soup. Stir in 1/4 cup herbs and half of the feta into the soup. Season to taste with salt, pepper and more lemon juice, if desired. Ladle soup into bowls and garnish with remaining mixed herbs and feta. Drizzle with macadamia nut oil.