Light Vegetable Soup

By angel
Yield 4 servings

Serve with grilled chicken breasts or another lean protein for a complete meal.

Ingredients:

• 2 tablespoon(s) coconut oil
• 1/2 medium onion(s), yellow diced
• 2 large carrot(s) thinly sliced
• 2 medium zucchini thinly sliced
• 4 tablespoon(s) parsley, fresh chopped
• 1/2 teaspoon(s) thyme, dried or fresh
• 1 teaspoon(s) sea salt to taste
• 1 teaspoon(s) black pepper freshly ground
• 4 cup(s) vegetable broth

Method:

1. In a 4 quart saucepan (or larger), cook onion in coconut oil until translucent.
2. Add all other ingredients except vegetable stock.
3. Cover and cook over low heat, stirring occasionally, until vegetables are tender, about 10 minutes.
4. Add stock, increase heat and bring to a boil.
5. Reduce heat to medium and cook until vegetables are soft, about 15-20 minutes.
6. Remove from heat and let cool slightly.
7. Optional: Remove 1 cup soup from pan and reserve; pour remaining soup into blender and process at low speed until smooth.
8. Combine pureed and reserved soup mixtures in saucepan and cook, stirring constantly until hot.