Prep Time – 10 min
Total Time – 60 min
Servings – 4
Ingredients:
- 3 large zucchini chopped
- 4 cups of chicken broth (or 4 cups water and 2 tablespoons of broth powder)
- 1 large cooking onion chopped
- 6 garlic cloves minced
- 2 tablespoons of olive or coconut oil
- 1 tsp of black pepper
- 1 tsp of fresh grated ginger or 1/2 tsp of ginger powder
- 1 package of micro greens or sprouts
Instructions:
- In a large pot add the onion, garlic and choice of oil and sauce for about 3 minutes.
- Stir in the ginger and pepper. Add the zucchini and chicken broth. Bring to a boil and then reduce heat and let simmer for about 40 minutes or until the zucchini is soft.
- Put the mixture in a blender until puréed.
- Divide among soup bowls and add a sprinkle of sprouts and a drizzle of olive oil.
Optional: This can also be eaten cold as a summer soup.
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Yours in health,
Dr. Pat Nardini, Naturopathic Doctor
320 Danforth Ave suite 206,
Toronto, ON, M4K 1N8
-https://g.page/NardiniNaturopathicDanforth
Dr. Pat Nardini, ND is a licensed doctor of naturopathic medicine in Toronto, Ontario. He offers science based natural health solutions with a special focus on thyroid conditions.