Description
This is a WINNER for Brain/Mental Health and for good ole’ great taste. Use as a one pot meal, and a salad, or use as an appetizer for a dinner party.
Garlic, Kale, Mushrooms, Onions and good Fats, give you a potent nutrient powerhouse, and if you choose to use bone broth, you get the added protein.
Ingredients
- Mushrooms – 2 cups chopped
- Leeks – 1/2 cup chopped
- yellow onion – 1/2 cup chopped
- Kale leaves – 1/2 cup chopped
- Fennel Bulb – 1/4 cup chopped
- Garlic cloves – 6
- Rosemary – 2 Tablespoons
- Thyme – 3 tablespoons
- Chicken Bone Broth – 2 cups
- Coconut Milk – 2 cups
- Coconut oil – 2 Tablespoons
- Ghee (clarified butter) – 2 tablespoons
- Salt and Pepper to taste
Instructions
Make it with love –
In your soup pot, melt the coconut oil on low heat, then add garlic and simmer for 1 minute. Now turn up the heat to medium and add, mushrooms, leeks, kale, onions, fennel, and spices; simmer for 5 minutes.
Note – if the mix starts to stick to your pot, add 1/2 cup of water during this 5 minutes.
Add salt, pepper and the bone broth and coconut milk to the mix and bring to a simmer. Turn down to low heat and let lightly simmer covered for 10 minutes.
Take off the heat and blend ( puree) the soup with your kitchen utensil of choice. Now stir in the ghee until melted. This will give the potage a creamy – silky finish. On top of individual servings, sprinkle nutritional yeast if desired.
Notes
For Vegan Potage, use filtered water instead of bone broth and no ghee. Some coconut cream would add some creamy consistency if you like.
You don’t have to puree, you could just leave chunky if that’s your desire!
- Prep Time: 10
- Cook Time: 15 minutes
- Category: soups
- Method: one pot
- Cuisine: Brain Health