Summer Garden Soup
Summer Garden Soup
Ingredients
- 1 tablespoon coconut oil
- 1 large leek chopped
- 4 garlic cloves chopped
- 2 large zucchini chopped
- 2 large yellow squash chopped
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 4 cups baby spinach
- 1 tablespoon all purpose seasoning salt free
- 1 32-ounce box vegetable or chicken broth
- 1/2 bunch parsley chopped
Instructions
- SAUTÉ LEEK, GARLIC, ZUCCHINI, AND YELLOW SQUASH. Melt coconut oil in a large soup pot over medium heat. Add leek and garlic. Sauté for about 10 minutes until the leek starts to soften. Next, add the zucchini and yellow squash. Sauté for an additional 8 minutes until the vegetables start to brown.
- SIMMER SOUP. Add the cauliflower, broccoli, spinach, all purpose seasoning, and broth to the pot. Cover and lower the heat to a simmer. Let the soup cook for an additional 5 minutes. Top with chopped parsley before serving.
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