Cool weather means soups and stews in the kitchen. Here’s a simple recipe that tastes great, fills you up, and will provide leftovers for a few days. Enjoy!
Heat 2 TBSP of avocado oil on medium-high heat in a large soup bowl, then add the following:
-2-3 cloves of garlic, chopped
Stir until soft (not long), then add:
-One large leek, chopped
Once soft (and browning a little) add:
-4 cups of chicken broth (or veggie broth, low sodium)
-3-4 golden potatoes, chopped
-1/2 cup of fresh chopped parsley
-Three cups of kale, chopped
Bring to a boil, then reduce heat to low, cover and let cook for another 25 minutes. Check to make sure all vegetables are cooked through (potatoes will be soft) then remove heat.
-Add 1 cup of canned coconut milk to thicken (light or full depending on how creamy you want it)
Let cool for 10 minutes, then add into blender to liquify (use a stick blender if you have). Do this in batches if you have to.
Return to the soup bowl, add salt and pepper to taste, then enjoy!