Cold Weather Soup with Coconut Oil

By Bailey1_

Ingredients

• Servings: 4-6
• Preparation Time: 15 minutes
• 1 quart organic chicken or beef broth
• 1 small red potato, diced
• 2 ribs celery, chopped
• 1/2 large white or yellow onion, chopped
• 2 small carrots, chopped
• Lemon pepper or regular black pepper
• Salt to taste
• Cayenne pepper to taste
• Handful leftover herb salad mix
• 1 small and 1 medium zucchini, diced
• 3 large cloves garlic, minced
• 1 knob fresh ginger (about 1" by 1 1/4"), peeled and minced
• 2 - 4 tablespoons virgin coconut oil
• Juice of 1/2 lemon

Details

Servings 1
Adapted from freecoconutrecipes.com

Preparation

Step 1

Bring broth to a boil; add the veggies that need to cook longer. Example: potatoes first, boil a few minutes, celery, onion and carrot next (if you want your carrots only partly cooked and still crunchy add them in the last 10-5 minutes of cook time). Add seasoning at this point or wait until the end.

Lower heat and simmer for about 20-30 minutes or until potatoes are tender.

Add remaining ingredients.

Add Comment

Enter your email address to subscribe to this blog.