- 2 tablespoons extra virgin olive oil
- 8 cloves garlic, minced
- ½ onion, finely chopped
- 1 large leek, finely chopped
- Unrefined sea salt, to taste (such as Real Salt)
- 1 fennel bulb, cored and finely chopped
- 1 red bell pepper, finely chopped
- 3 carrots, finely chopped
- 1 teaspoon oregano
- 1 bunch collards (about 4 cups), chopped
- 1 tablespoon extra virgin coconut oil (such as Barlean’s)
- Juice from 1 whole lemon
- 1 large can (28 ounces) organic diced tomatoes (or look for BPA-free Pomi Tomatoes in a soft-box)
- 4 cups organic vegetable broth (such as Pacific Natural Foods..be cautious of what brand especially if on Whole30)