|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