This creamy delicious soup is full of vegetables and gut-friendly bone broth, and it tastes like a comfort food! It can be eaten as a light lunch or paired with your favorite protein for a complete meal. To make this recipe vegan, replace the bone broth with vegetable broth and use avocado oil in place of the ghee. Thanks to Bobby Parish for sharing the original recipe on Instagram @flavcity!
Ingredients:
4 zucchinis, peeled and chopped
2 carrots, chopped
2 stalks of celery, chopped
1/2 red onion, diced
1 TBSP fresh thyme leaves, chopped
3 cloves garlic, minced
4 1/2 cups organic beef bone broth
5 cups spinach
1/2 cup coconut cream
2 TBSP ghee
1/4 cup fresh dill, chopped
1 tsp sea salt
1/8 tsp black pepper
Directions:
Add ghee to a large soup pot and heat over medium-high heat. Add thyme and cook for 1 minute. Add in the zucchini, carrots, celery, red onion, black pepper, and 1/2 tsp sea salt. Cook for 20 minutes, stirring intermittently. Stir in garlic and cook for another minute. Add in bone broth and an additional 1/2 tsp sea salt. Turn the heat to high until it starts to boil, then turn down to a simmer, cooking for 25 minutes with the lid on. Stir in the spinach until wilted, add in the dill and turn off the heat. Blend soup with an immersion blender (or add to a blender) until smooth. Stir in coconut cream and serve.