Warming Green Goddess Soup

I love throwing together wilting vegetables with chicken bone broth into a large pot for quick weekday lunches to enjoy through the week. Simple. Delicious. Easy to reheat at a moment’s notice and cuts down on the waste in your fridge!

INGREDIENTS

• 3 zucchini, organic preferred

• 1 carrot, finely chopped

• 1 celery, finely chopped

• 1 leek, sliced

• 1 head broccoli, roughly chopped

• 3/4 cup coconut milk

• 2 tbsp olive oil

• 1 garlic clove, optional

• 1 tsp cumin

• Pinch of Himalayan salt

• 4 tbsp dehydrated chicken broth (or vegetable broth)

• 4 cups water

  OR

• 4 cups fresh chicken bone broth

METHOD

Fry off carrots and celery (& garlic, if using) with olive oil until translucent on medium heat. Add leek, zucchini and broccoli. Season with salt and cumin stirring again. Pop lid on stirring occasionally until vegetables have softened.

Add chicken/vegetable broth and coconut milk then stir and cover with lid. Let soup simmer for 20-30 minutes then use a hand blender to smooth. Season again, as desired, with salt and pepper.