• 1 large sweet onion, sliced
  • 2 garlic cloves, minced
  • 2 medium leeks halved lengthwise(wash out any sand) and thinly sliced
  • 2 pounds greens—swiss chard, spinach, and kale—large stems removed and coarsely chopped (used 11 oz chard and 5 oz baby spinach)
  • 4 cups (plus some for dry saute) vegetable broth, I use homemade, low sodium
  • 2 teaspoons Better Than Bouillon Vegetable Base (optional)
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon nutmeg (optional)
  • Sea salt to taste (optional)
  • Cracked black pepper to taste
  • Pinch of cayenne if you like a bit of heat
  • 1 can lite coconut milk
  • Toasted sliced almonds for garnish

Servings 6

• Set a large soup pot over medium-high heat and when hot add the onion. Stir from time to time, adding a few tablespoons of broth to prevent sticking or excess browning. Turn down the heat, cover, cook for 7-10 minutes to caramelize onions to an even brown. Add a bit of broth to keep from burning. 

• Add garlic and stir to combine, cook 2 minutes. Add the leeks and cook until soft, approximately 8 minutes.  Add a bit of broth if necessary.

• Add the greens and broth.  Increase the heat and bring the liquid to a boil, then reduce to medium-low and simmer until the greens are soft but still bright, 5-7 minutes.

• Add the lemon zest, lemon juice, and coconut milk.  Carefully puree the soup, manageable portions at a time, in blender or food processor until smooth. Be very careful to leave room in the cover for steam to release. [May use an immersion blender but results are best with a blender].  Pour all back into the pan, add nutmeg and salt (if using), cracked pepper and cayenne (if desired).

• Serve in pretty bowls with a scattering of sliced almonds for garnish.