Kale and Herb Soup Recipe Can Help To Reduce The Frequency Of Migraine Attacks

Serves 4 / Prep time: 15 minutes / Cook time: 20 minutes

NUT-FREE

In areas of the world that have a high-magnesium diet, migraines are relatively rare. Magnesium-rich foods can help reduce the frequency of migraine attacks, so the Swiss chard and kale in this soup are perfect choices. Spinach and watercress would also provide the required minerals and flavor. These dark leafy greens are rich in magnesium and calcium, which is also an important mineral for migraine relief.

• 1 tablespoon coconut oil
• ½ cup chopped leeks
• 5 ounces kale, washed and chopped
• 5 ounces Swiss chard, washed and chopped
• 4¼ cups Simple Chicken Stock, divided (here)
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh basil
• ½ teaspoon chopped fresh oregano
• 2 tablespoons arrowroot powder
• ½ cup heavy (whipping) cream, optional
• Sea salt
• Freshly ground black pepper

1.In a large stockpot over medium-high heat, heat the coconut oil.

2.Sauté the leeks until tender, about 4 minutes.

3.Add the kale, Swiss chard, and 4 cups of Simple Chicken Stock, and bring to a boil.

4.Reduce the heat to low, and simmer the soup until the greens are tender, about 10 minutes.

5.Stir in the thyme, basil, and oregano, and simmer for 2 minutes more.

6.Transfer the soup to a blender or use an immersion blender to purée the soup until it is very smooth.

7.Return the soup to the pot.

8.In a small bowl, whisk together the remaining ¼ cup of chicken stock and the arrowroot until smooth.

9.Pour the mixture into the soup, and whisk to blend thoroughly.

10.Bring the soup to a simmer over medium heat until thickened, about 3 minutes.

11.Whisk in the cream, if using, season with salt and pepper, and serve.

PER SERVING Calories: 126; Total Fat: 10g; Saturated Fat: 7g; Cholesterol: 21mg; Total Carbohydrates: 9g; Fiber: 2g; Protein: 3g