Winter Vegetable Soup
6th January 2016
Creamy Courgette and Mushroom Soup
15th January 2016
Ingredients
- 3 tbsp organic virgin coconut oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 lb turkey breast cubed
- 1 portobello mushroom chopped
- 3 organic vegetable broth
- 1 tsp Himalayan Crystal Salt
- 1/2 cup fresh curly parsley minced
- 1 Lemon
- pinch of ground ginger
Servings:
Instructions
- Melt the coconut oil in a 3 quart pot over medium heat.
- Add onion & garlic and cook until onions are soft, tossing occasionally.
- Add turkey, mushroom, beef broth, sea salt, fresh parsley, juice from half the lemon and ground ginger into the pot.
- Stir to combine. Increase heat to medium-high and bring to a simmer.
- Remove from heat and serve.
