BY CHEF KATIE MIST

Broccoli, Leek, Spinach & Collard Greens Soup

We love this I love this Broccoli, Leek, Spinach & Collard Greens Soup because, frankly it's the most perimenopause-friendly greens soup we've ever tasted! The uber combination of broccoli, leeks collard greens, spinach and fennel create not only a delicious blend of flavor, but each bite is chock full of nourishing benefits. This soup should be a inspire you to get creative with your garnishes! This essential greens soup is a culinary canvas for any topping your heart desires: crumbled feta or goat cheese, finely chopped almonds or pistachios, chunks of avocado, croutons and more! Collard greens, broccoli and spinach support bones, detox, and steady energy Leeks and fennel calm digestion and bloating Bone broth nourishes joints, skin, and sleep Extra virgin olive oil fuels hormones, heart, and glow Dill, parsley & lemon = less bloat, more brightness

Cook Time: 20 - 25 minutes | Prep time: 10 minutes | Serves/Serving: Servings = 4

Ingredients

• Extra virgin olive oil for the pan

• 1 large leek, white and light green part only

• 1 small bunch collard greens, about 4 cups once chopped

• 1 small fennel bulb, roughly chopped

• 3 cups broccoli florets, roughly chopped

• 1 teaspoon salt|10 grinds black pepper

• 3 cups chicken bone broth

• 8 oz spinach

• ½ cup fresh dill

• ½ cup fresh parsley

• Juice of ½ lemon

• Extra virgin olive oil for garnish

Instructions

1. For the leek, cut it in half lengthwise, then into half moons.

2. Put chopped leeks into a bowl and fill with cold water. Let the leeks soak for a few minutes to release any dirt that might be stuck between the layers. Pull leeks out with your hands and let them drain in a colander.

3. For the collard greens, remove leaves from stems. Chop stems. Chop greens, keeping them separate from the stems.

4.Heat a soup pot over medium heat. When hot, add enough olive oil to generously coat the bottom of the pot.

5. Stir in leek, collard stems, fennel, broccoli, salt and pepper. Cover and let cook until tender, stirring occasionally. This should take about 15-20 minutes. Turn heat down if the veggies begin to brown.

6. Stir in collard greens, cover pot and let cook until tender, about 5-7 minutes.

7. Stir in bone broth and bring to a boil, then turn heat off.

8. Stir in spinach, dill, parsley and lemon juice. When the spinach is just wilted, blend the soup with an immersion blender or regular blender. Taste for seasoning, add more salt and pepper if desired.

9. To serve, ladle soup into bowl and top with good quality extra virgin olive oil.

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