Vegetable Soup
Active time: 20min Total time: 30min Servings: 4 Recipe from: Realplans
Why?
Aids detoxification and liver health
Gut friendly and supports digestion
Anti-inflammatory
Boosts immunity
Rich in anti-oxidants
Ingredients:
1 onion
3 carrots
2 stalks celery
3 zucchinis
1/4 lemon
3 tablespoons extra virgin olive oil, or coconut oil
3/4 teaspoon sea salt, plus more to taste
1 tablespoon minced garlic
950 ml chicken or vegetable broth
2 sprigs fresh thyme
How to prepare
Peel, trim, and roughly chop onion and carrots. Trim and roughly chop all the remaining veggies. Juice lemon.
In a large saucepan over medium-high heat, melt coconut oil and sauté onions with a big pinch of sea salt until they begin to soften.
When the onion is softened, add veggies and garlic to the saucepan with chicken broth and thyme.
Turn up heat to high and bring to a boil. Reduce heat and simmer until veggies are soft when mashed with a fork.
Remove from heat. Remove thyme. Using an immersion blender, blend until smooth. Season with juice from lemon and sea salt to taste.
If you want to receive my Foodie Friday recipes direct to your inbox every Friday, simply click on the button below!