Paleo bites the past few days....

I've posted this before - but is seriously bears reposting. This soup is so good .......seriously people. Go make it RIGHT NOW! My kids love it too!

Kirsty Alley’s Green Soup

With Allie’s notes

Notes: This makes a LARGE pot or two medium pots full. So for us it’s about 3 dinners and a few lunches.

- Chop all veggies (except spinach) and set aside before starting! This could take a bit.

8 shallots

2 bunches asparagus

2 bunches spinach (add at end)

3 heads broccoli

4 cartons chicken broth (I use Better than Bullion)

8 leeks (white part only)

salt (I use RealSalt brand sea salt)

pepper (I like white pepper)

olive oil (I like to use butter too)

2 cloves garlic

1) In a very large pot put ½ cup olive oil (or butter or coconut oil or a combo).

2) Add shallots & sweat them until clear (about 5 minutes).

3) Add leaks & garlic and sweat until clear (about 5-7 minutes more). Add extra oil/butter if it gets dry.

4) Add asparagus and broccoli and a tablespoon of salt.

5)Add 4 cups of broth (1 carton). Let simmer for 5 minutes.

6) Add 3 more cartons (or 12 more cups) broth or bullion.

7) Add about ¾ tablespoon (to taste) pepper.

8) Cover and bring to a boil.

9) Turn off flame and add the spinach and recover. Leave it for about 5-10 minutes.

10) Puree well with an immersion blender (or in batches in the blender).

11) Return to a boil. Viola!

Enjoy!

If you are freezing the leftovers (this makes 3 dinners and a few lunches for us) wait until the soup is completely cooled before putting in Ziploc bags and freezing.