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Leek and beet green coconut soup for Full GAPS in a cream bowl on the WFLI kitchen counter

Leek and Beet Green Coconut Soup for Full GAPS

A creamy stovetop soup with leeks, beet stems and greens, garlic, chicken meat stock, and homemade coconut milk, served hot or cold.
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Cook Time 1 hour 20 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups homemade chicken meat stock or 2 cups concentrated stock + 2 cups filtered water
  • 3 leeks cleaned; top 4 inches removed; sliced 1/8 inch
  • 7 cloves garlic thinly sliced
  • 2 bunches beet greens stems and leaves separate; stems in 1/4-inch pieces; leaves thinly sliced
  • 1 tbsp dried parsley flakes
  • 1 tsp granulated garlic pure and additive-free
  • 1 tsp mineral salt
  • 1 tsp black pepper freshly ground
  • 13.5 fl oz homemade coconut milk noncanned; added off heat

Equipment

  • Le Creuset Classic stainless-steel stockpot, 10 quart
  • Cutting board and sharp chef's knife
  • Fine-mesh strainer
  • Measuring cups and spoons
  • Stainless-steel or wood spoon

Method
 

  1. Bring the chicken meat stock, or the concentrated-stock and filtered-water branch, to a boil in the stockpot.
  2. Add the cleaned sliced leeks and sliced garlic. Cover and cook for 20 to 30 minutes, until the leeks are very soft.
    Softened leeks and sliced garlic cooking in chicken meat stock for Full GAPS soup
  3. Add the beet stems cut into 1/4-inch pieces. Cover and cook for 20 to 30 minutes, until the stems are tender.
  4. Add the thinly sliced beet leaves, parsley flakes, granulated garlic, mineral salt, and black pepper.
  5. Cook for 20 minutes, until the leaves are fully wilted and tender.
    Tender beet stems and wilted beet greens cooking in the Full GAPS soup before coconut milk
  6. Remove the pot from the heat. Stir in the homemade coconut milk until the broth looks evenly creamy.
  7. Serve hot, or cool and refrigerate before serving cold.

Notes

Full GAPS; not an Introduction Diet recipe.
Use homemade chicken meat stock, not bone broth.
The coconut milk must be homemade and noncanned, and it is added off heat.
The optional curry or tikka-spice branch is omitted because no exact verified blend is included.
Makes 6 servings; cook and total time are 80 minutes.

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