Serve with grilled chicken breasts or another lean protein for a complete meal.
Approximate cooking time: 30 minutes
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Ingredients
- 1 Tbs coconut oil
- 1/4 cup diced onion
- 1 large carrot, thinly sliced
- 1 medium zucchini, thinly sliced
- 2 tsp fresh parsley, chopped
- 1/4 tsp dried or 2 sprigs fresh thyme
- 1/8 tsp freshly ground black pepper
- 2 cups vegetable broth
Instructions
- In a 1 1/2 quart saucepan, cook onion in coconut oil until translucent.
- Add all other ingredients except vegetable stock.
- Cover and cook over low heat, stirring occasionally, until vegetables are tender, about 10 minutes.
- Add stock, increase heat and bring to a boil.
- Reduce heat to medium and cook until vegetables are soft, about 15-20 minutes.
- Remove from heat and let cool slightly.
- Optional: Remove 1/2 cup soup from pan and reserve; pour remaining soup into blender and process at low speed until smooth.
- Combine pureed and reserved soup mixtures in saucepan and cook, stirring constantly until hot.
One Comments
tried the soup, however i just used yellow and green squash, 2 large carrots and 1/4 of an onion and some chicken broth low sodium and it was really good.. you don’t need to used all the ingredients just do it your own way without adding extra calories…
Sonia