Servings: 6

1 Tbsp coconut oil 1 Tbsp coconut oil
1 onion, diced 1 onion, diced
2 leeks, chopped 2 leeks, chopped
2 cloves garlic, minced 2 cloves garlic, minced
3 zucchini, chopped 3 zucchini, chopped
2 large carrots, chopped 2 large carrots, chopped
1 c cremini or shiitake mushrooms, chopped 1 c cremini or shiitake mushrooms, chopped
1 c green beans, chopped 1 c green beans, chopped
1 sweet potato, cubed 1 sweet potato, cubed
3 Tbsp fresh cilantro, minced 3 Tbsp fresh cilantro, minced
4 c filtered water 4 c filtered water
3 c tomato, diced 3 c tomato, diced
1 ½ c canned légume of your choice (mung beans, chickpeas, black beans, kidney, etc.) 1 ½ c canned légume of your choice (mung beans, chickpeas, black beans, kidney, etc.)
2 tsp dried basil 2 tsp dried basil
2 tsp dried oregano 2 tsp dried oregano
1 tsp salt 1 tsp salt
1 c spinach (or kale), chopped 1 c spinach (or kale), chopped
1/3 c fresh parsley, chopped ⅓ c fresh parsley, chopped
Ground pepper, to taste Ground pepper, to taste

In a large pot (or Instant Pot), heat coconut oil and sauté onion, garlic and leeks.
When translucent, add everything except spinach (kale) and parsley.
Bring to a boil and lower heat to simmer for 25 minutes. (In Instant Pot, manual cook for 6 minutes.)
Add parsley and spinach (kale). Stir to combine. (QR and add.)
Serve.