This recipe has been a favorite of mine for many years. It is simple, but asks of you something unusual. The amount of leeks used is equal to the Swiss Chard, and you are using the green part of the leek as well. I first created this recipe when I was living abroad to help me to loose weight after the birth of my daughter (16 years ago). It has stayed with me as a staple whenever I am looking to detox, and slim down while getting healthier and staying satisfied. I hope you enjoy it as much as I do. 

Swiss Chard Green Soup

1t coconut oil (minimal or none)

500 g Swiss chard chopped – separate white stems from the greens

500 g leeks green and white parts chopped

1 spring of fresh marjoram (substituting rosemary or oregano are also delicious)

1 garlic clove, crushed

1 small sweet potato chopped 

1 1/4 liter of hot vegetable broth

Gently sauté leeks and white chard stems in the oil if using in a large warm soup pot for 3 minutes over low heat.  If omitting oil, use a tablespoon of water to “steam” fry the leeks and white chard stems. Add the green leaves, garlic, herbs and potato. Sauté a few more minutes until aromatic (3 minutes or so). Add the stock and cook 20 minutes covered. Carefully puree the soup in batches in blender or with a hand held mixer. Serve soup with a dash of cayenne and a few drops of pumpkin seed oil.