1. Heat oil in a large pot and cook onion over low heat with salt until soft and golden, about 20 minutes
  2. Add leeks to pot and cook for 10 minutes until soft, then add collards and ginger (add more to taste), sautéing for 5 more minutes
  3. Add chicken stock, then cook for 10 minutes
  4. Remove soup from heat and puree until creamy and smooth
  5. Pour back into pot, heat and add lemon juice
  6. Serve

* You could use the directions for this soup as a base for other soups, instead of the leeks and the collards use any vegetable like carrots , zucchini , watercress, etc.

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