The veggies in the ingredient list are only suggestions. The ingredients shown are what I had on hand at the time.
Feels-Good, Cold Weather Soup with Coconut Oil
Servings: 4–6
Preparation Time: 15 minutes
Ingredients:
- 1 quart 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 x 1 1/4 inches), peeled and minced
- 2–4 tablespoons Virgin Coconut Oil
- juice of 1/2 lemon
Directions:
Bring broth to a boil; add the veggies that need to cook longer. For example, add the potatoes first and boil a few minutes. Add celery, onion, and carrot next (if you want your carrots only partly cooked and still crunchy, add them in the last 10–15 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.
Recipe submitted by Simi, Los Angeles, CA.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
