Combine spinach, kale, and broccoli in a large pot. Add enough water to cover the vegetables.

Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.

Carefully transfer the cooked vegetables to a blender. Add the coconut milk and blend until smooth and creamy.

Pour the soup into bowls. Drizzle with olive oil, garnish with chives, and sprinkle with freshly cracked pepper.