An auto-immune paleo take on potato leek soup. Hearty and full of greens!
Coat the bottom of a stock pot with coconut oil. Add minced garlic and leeks bottoms (hold back the green tops til later as they cook faster) and cook on medium low until they begin to color. Do not brown. Add herbs and ground meat, browning with garlic and leeks. Once meat is mostly browned, stir in chopped root veggies, add bone broth and simmer for 10 minutes.
Add chopped cabbage, chopped green leek tops, and enough water to cover. Bring back to a simmer for another 5-10 minutes depending on desired level of cabbage crunch. Finally, stir in can of coconut milk and remove from heat. Stir in chopped leafy greens. Salt to taste.
Serve hot, refrigerate or freeze for later.