| 15 | 40 | 359 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 25 min | 4 |
| 1 tbsp | Coconut oil |
| 1 bulb | Garlic (minced) |
| 1 medium | White onion (finely chopped) |
| 4 cup | Shiitake mushrooms, raw (2-4 cups wild mushrooms, chopped) |
| 2 tsp | Turmeric, powder (or 1 tbsp fresh) |
| 1 pinch | Sea Salt (to taste) |
| 1 dash | Black pepper (to taste - omit for AIP) |
| 1 medium leek(s) | Leek (thinly sliced) |
| 3 cup chopped | Carrots |
| 8 cup | Bone broth, Organic (with optional Astragalus) |
| 1 whole lemon(s) | Lemon juice |
| 1 whole lemon(s) | Lemon peel (zest) |
| 3 tbsp, leaves | Tarragon, fresh (chopped) |
| 1 cup | Parsley, fresh (chopped) |
| 3 cup | Kale (about 5 large handfuls chopped - can use other dark leafy greens) |
1. Heat the oil in a large heavy saucepan over medium heat.
2. Add the garlic and onion; sauté 3 - 4 minutes, or until onion softens. Add mushrooms; sauté 2 - 3 minutes, until mushrooms soften. Add spices, leeks and carrots and sauté 3 - 4 minutes, or until leeks and carrots soften.
3. Add 8 cups of broth and bring to a simmer. Add the lemon juice, lemon zest, tarragon, parsley and kale.
4. Reduce heat to low-medium and simmer soup for 10 minutes, until greens are very wilted. Adjust seasoning.
To make AIP friendly omit: Black Pepper
| Fruit | 0.2 |
| Vegetables | 5.1 |
