I love to serve this delicious soup with some crusty rye bread on the side!
Serves 6 - 8
2 Tbsp coconut oil
2 medium onions, diced
4 cloves garlic, peeled and crushed
2 medium potatoes, peeled and roughly chopped
2 medium zucchini, washed and roughly chopped
1 head of broccoli, washed and cut into florets
5 cups good quality chicken or vegetable stock
1/2 cup coconut cream
1 Tbsp turmeric powder
cayenne to taste
salt and pepper
In a large, heavy bottomed saucepan sautée onion, garlic and potatoes in coconut oil over medium heat for 5 minutes. Add 2 cups of the stock and simmer for 20 minutes until potatoes are almost tender. Add zucchini, broccoli, remaining stock and spices, season to taste and continue to simmer until broccoli and zucchini are tender but still bright green. Take off heat, add coconut cream and blend with a stick blender or in a blender until smooth. Serve with your favorite crusty bread on the side or simply enjoy by itself.