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Prep Time: 18 Minutes Cook Time: 27 Minutes |
Ready In: 45 Minutes Servings: 6 |
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The veggies listed are only suggestions – the idea is to use up what you have on hand. You could even throw in some salad greens that are past their prime. Do not substitute powdered ginger for the fresh ginger root! The fresh ginger, garlic and onion are good for you. Ingredients:
1 quart organic chicken broth |
2 carrots, chopped |
2 celery ribs, chopped |
1/2 large onion, chopped |
1 red potatoes, diced |
2 zucchini, diced |
3 large garlic cloves, minced |
1 piece fresh ginger, peeled and minced (about 1 by 1 1/4 ) |
2 tablespoons virgin coconut oil or 2 tablespoons oil, of your choice |
1/2 lemon, juice of |
lemon pepper or regular black pepper |
salt |
cayenne pepper |
Directions:
1. Bring broth to a boil in a large soup pot.
2. Add the veggies that need to cook longer (such as carrots, celery, onion and potato). Lower heat and cook about 30 minute.
3. Then add softer vegetables (such as zucchini), garlic and ginger; cook another 15 minutes.
4. I like to season with salt, pepper, cayenne and lemon juice at serving time.
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