This amazing tasting soup recipe is suitable for all phases on the Bettabods Protocol….

1 tbsp coconut oil
1 white onion, chopped
2 cloves of fresh garlic, crushed
3 large zucchinis (courgette), chopped roughly
1 cup leafy greens (i.e. chard, spinach or kale), torn up (optional)
2 cups (500 ml) low sodium vegetable broth or vegetable stock concentrate
Himalayan salt and pepper, to taste

Wash and prepare, chop and slice vegetables.
Heat oil in large pot and sauté over a low to medium heat until the onion and garlic are translucent.
Add in the zucchini and leafy greens; stir for a few minutes.
Add the vegetable stock and season to taste and bring to a boil then turn down the heat and simmer for 10 minutes, or until the vegetables are soft.
Once cooked, use a stick blender and blend the soup to form a smoother texture or pour into a blender and blend smooth or leave chunky.
Garnish with coconut cream, greek yogurt, parsley or extra grated zucchini and serve immediately. (Garnish is optional)
Note: This soup will freeze easily and will store in the fridge for up to 3 days.
Onion – leeks, scallions, spring or brown onion
Zucchini – golden zucchini, broccoli, peas

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