Hearty Greens and Leek Soup

It would be hard to describe how good this soup tastes. Something about the combination of leeks and fresh greens is total deliciousness with every bite. I am always looking for ways to cook those all important greens, and this does the trick very well.

Large pan of chopped greens - spinach, beet greens, kale, bok choy, Swiss chard

These should cook down to approximately 1 1/2 - 2 cups of cooked greens.

Olive oil

2 leeks

3 cups almond coconut milk

1/3 cup butter

Curry powder

Salt

Small pieces of asparagus or broccoli to add while soup simmers

1. Remove large stems from greens and cut into 1/2 inch strips.

2. Saute greens in a large skillet with olive oil and salt.

3. Saute leeks in a separate pan with a little olive oil and butter.*

4. After leeks are soft and greens are cooked down, let both cool for about half an hour.

5. Put greens and leeks in a soup kettle with 2 cups of almond coconut milk and purée them with an immersion blender. 

6. Add 1 more cup of almond coconut milk, remaining butter, curry powder and vegetable pieces.

7. Simmer on low for 10 - 15 minutes. Add salt or more curry powder if needed.

8. Serve with avocado slices or rice crackers or both:)

*Leave out butter if you want a vegan or dairy free option.

You cannot find peace by avoiding life.
Virginia Woolf