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The Greek Soup

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Total Time 45 minutes
Calories 220 kcal

Ingredients
  

  • 3 cups vegetable broth
  • 1 cup coarsely chopped onion
  • ¾ cup chopped carrot
  • 4 cloves garlic minced
  • 1 teaspoon dried oregano
  • ¾ teaspoon salt
  • 1 large sweet potato diced
  • 1 bunch lacinato kale stemmed and chopped (about 8 cups)
  • 1 tablespoon lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons coconut cream
  • Fresh basil leaves torn if large
  • 6 lemon wedges optional

Instructions
 

  • In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the onion and carrot, and sauté until softened, about 5-7 minutes.
  • Stir in the garlic, oregano, and salt, and cook for another minute until fragrant.
  • Add the vegetable broth and diced sweet potato to the pot. Bring the mixture to a boil, then reduce to a simmer, cooking until the sweet potatoes are tender, about 10-12 minutes.
  • Stir in the kale and cook for an additional 5 minutes until wilted.
  • Once the kale is tender, stir in the lemon juice, remaining olive oil, and coconut cream to thicken the soup and enhance the richness.
  • Taste and adjust seasoning if necessary, adding more salt or lemon juice to balance the flavors.
  • Serve hot, garnished with fresh basil leaves and optional lemon wedges on the side.