Leafy green veggies are so dense with minerals, antioxidants and fiber that they can fix almost anything. In addition to soothing the gut, this soup is great for heart health, liver health, bone health, blood sugar regulation, weight management, immunity, skin and vision health, and more! Customize the spices as you wish, to keep it fresh and inviting.
1 large or two medium Yukon gold potatoes, thinly sliced
1 leek, white part only, cleaned and thinly sliced
6-8cupswater, or 3 cups water OR
3cups each chicken or beef stock and water
1 bunch fresh herbs
Salt and pepper to taste
Spices of choice (at least 2 teaspoons total)
*Try these combinations:
Coconut oil, fresh cilantro, dried ginger and garlic powder
Extra virgin olive oil, fresh thyme, dried basil and oregano
Ghee, fresh cilantro, dried coriander and cumin
Coconut oil or ghee, dried curry and red pepper flakes
Instructions
Preheat large soup pot to medium-high and add 1 tablespoon fat of choice, depending on your spice blend above. Let it melt.
Add leeks, potato and dried spices and saute for 2 minutes or so, until spices release fragrance and veggies start to become tender.
Add 1 cup of the liquid, a little salt and pepper, then cover and cook veggies for 10 minutes.
Add remaining liquid and greens, bring to gentle simmer and cook for 15 minutes more. Taste and add more salt and pepper to taste.
Let cool for at least 20 minutes before pureeing in blender. Add more water if the soup seems too thick for you. Squeeze a little lemon juice into each serving before consuming.
Certified Nutrition Consultant and Food Evangelist Kerry Walsh helps people take back their health with homemade food. She’s a passionate home chef with professional training (and 30 years of experience in motivational research) who now runs the Therapeutic Foodie.
