- 1 tbsp. olive oil
- 1 large leek, cleaned and chopped (use both white and green)
- 1 tsp. dried thyme
- 2-3 garlic cloves, peeled
- 3-4 potatoes, peeled and chopped into quarters
- 4-5 cups chicken stock or vegetable stock
- 1 & 1/4 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
- 2-3 tbsp. grass-fed butter
- 2 collard green leaves, stem removed, leaves sliced thin
In a 3 & 1/2 to 4 quart soup pot, heat oil on medium and add chopped leeks and thyme. Saute 3-4 minutes and add a pinch of sea salt. Add the garlic and potatoes, and an additional pinch of sea salt. Sauté all ingredients for 2-3 minutes. Add the chicken stock to the pot, as well as the remaining salt and pepper. Bring to a boil. Cover and reduce the heat to medium. Cook 10-12 minutes or until the potatoes are easily pierced with a fork. With a large slotted spoon, remove all of the vegetables from the pot and puree in a food processor. Spoon the puree back into the pot and mix until integrated. Add the butter and collard greens, cover and cook 3-4 minutes. Taste and season with more sea-salt if needed.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.