Heat coconut oil in a large heavy pot. Add celery, onion, parsnips, and carrots. Sauté about 2-3 minutes, until vegetables soften. Add garlic and sauté for another minute. Add bone broth and bring to a boil. Lower heat to simmer and add ginger, salt, thyme, and pepper and then reduce heat. Cover and simmer 20 minutes, or until parsnips and carrots are tender. Add kale, spinach, coconut milk, and lemon juice and simmer until kale and spinach are wilted, about 3 minutes. Season with additional salt and pepper, to taste.

Note: You can easily make your own broth in large quantities and freeze it. You can find my simple recipe at healingthegut.com/healing-bone-broth but there are also wonderful bone broth options available in the freezer sections of healthy grocery stores.