Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 1 large onion, (chopped)
  • 1 teaspoon celtic sea salt
  • 2 large leeks, (white and green parts, sliced)
  • 1 bunch collards
  • 2 tablespoons fresh ginger, (minced (plus more to taste))
  • 2 quarts Chicken Stock or Kettle & Fire Bone Broth
  • 1 tablespoon fresh lemon juice

Instruction

  • Heat oil in a large pot and cook onion over low heat with salt until soft and golden, about 20 minutes
  • Add leeks to pot and cook for 10 minutes until soft, then add collards and ginger, sautéing for 5 more minutes
  • Add chicken stock, then cook for 10 minutes
  • Remove soup from heat and puree in vitamix) in batches until creamy and smooth
  • Pour back into pot, heat and add lemon juice
  • Serve