Ingredients
Soup
- 3 leeks, white and light green parts only
- 2 tablespoons ghee or olive oil
- 4 garlic cloves, thinly sliced
- 2 teaspoons sea salt
- 32 ounces chicken bone broth (or substitute with vegetable broth)
- 1 bunch kale, tough stems removed, roughly chopped
- 12 large basil leaves
- 1 tablespoon hemp seeds
- 1 lemon, juiced (about 1 ½ tablespoons)
Garnish
- ⅓ cup plain Greek yogurt (or substitute with dairy-free)
- 1 tablespoon hemp seeds
- Fresh ground pepper
- Lemon zest
- 4 sprigs fresh thyme
- Fresh basil leaves
Method
Step 1
Cut leeks lengthwise and slice into ½-inch moons. Heat a large pot over medium-high heat and add the ghee and sliced leeks. Sauté leeks for 5 minutes and stir to avoid burning.
Step 2
2.After 5 minutes, add the thinly sliced garlic cloves along with the sea salt and stir for 2 more minutes. Then add the chicken broth, cover, and bring to a boil (about 3 minutes).
Step 3
Cook for 5 minutes until leeks are tender. After 5 minutes, uncover and add the kale, then recover and cook for 5 additional minutes.
Step 4
Turn off heat and add the basil leaves along with the hemp seeds and lemon juice and pour into blender.
Step 5
Blend on high, about one minute, until smooth.
Step 6
Serve the soup in bowls along with a dollop of Greek yogurt, garnished with hemp seeds, fresh ground pepper, lemon zest, fresh thyme, and basil.
Nutritional analysis per serving: Calories: 127, Total Fat: 6g, Saturated Fat: 3g, Cholesterol: 12mg, Sodium: 882mg, Carbohydrates: 9g, Fiber: 1g, Sugars: 3g, Protein: 10g, Net Carbs: 7g
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