This amazing tasting soup recipe is suitable for all phases on the Bettabods Protocol….
INGREDIENTS:
1 tbsp coconut oil
1 white onion, chopped
2 cloves of fresh garlic, crushed
3 large zucchinis (courgette), chopped roughly
1 cup leafy greens (i.e. chard, spinach or kale), torn up (optional)
2 cups (500 ml) low sodium vegetable broth or vegetable stock concentrate
Himalayan salt and pepper, to taste
DIRECTIONS:
Wash and prepare, chop and slice vegetables.
Heat oil in large pot and sauté over a low to medium heat until the onion and garlic are translucent.
Add in the zucchini and leafy greens; stir for a few minutes.
Add the vegetable stock and season to taste and bring to a boil then turn down the heat and simmer for 10 minutes, or until the vegetables are soft.
Once cooked, use a stick blender and blend the soup to form a smoother texture or pour into a blender and blend smooth or leave chunky.
Garnish with coconut cream, greek yogurt, parsley or extra grated zucchini and serve immediately. (Garnish is optional)
Note: This soup will freeze easily and will store in the fridge for up to 3 days.
SUBSTITUTIONS:
Onion – leeks, scallions, spring or brown onion
Zucchini – golden zucchini, broccoli, peas