Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon ghee (butter or grapeseed oil)
  • 6 cups cabbage (thinly sliced)
  • 2 cups leeks (sliced)
  • 3 cups Swiss chard (chopped)
  • 1 garlic clove (chopped)
  • 4 cups vegetable broth (low sodium)
  • 4 cups water
  • 1 tablespoon bouillon base (vegan)

Instruction

  • Clean the green vegetables and prep. Place the dutch oven in the stove and add the butter.
  • Sautee the leeks with the garlic first, then add the cabbage and the Swiss chard.
  • Add the vegetable broth, and the water. Season with the vegan bouillon and taste.
  • If the soup needs salt, add to your taste. Cook for 15 minutes and serve hot.
  • Garnish with cilantro and enjoy with a few drops of lime juice.