Heat the oil in a large heavy saucepan over medium heat. Add the garlic and onion and sauté 3 to 4 minutes, or until onion softens.
Add mushrooms and sauté 2 to 3 minutes, until mushrooms soften. Add spices, leeks and carrots and sauté 3 to 4 minutes, or until leeks and carrots soften.
Add 8 cups of broth or water and bring to a simmer. Add the lemon juice, lemon zest, tarragon, parsley and kale. Reduce heat to low-medium and simmer soup for 10 minutes, until greens are very wilted. Adjust seasoning.
Calories from fat26.8
Calories from saturated fat15.2
Total Fat3.0 g
Saturated Fat1.7 g
Trans Fat0.0 g
Polyunsaturated Fat0.5 g
Monounsaturated Fat0.2 g
Total Carbohydrate24.4 g
Dietary Fiber5.3 g
New Mama Community Dump by Sara Bradford