Kids carry germs — so it's inevitable that someone will come home sick with whatever is going around at school. The colorful veggies in this soup immediately cheer my kids up, and the minced garlic can help to fight off belly aches or colds.
Serves 6-8
Ingredients:
2 tablespoons avocado oil
½ cup yellow onion, chopped
2 cloves garlic, minced
1 cup celery, roughly chopped
1 cup carrots, roughly chopped
1 yellow squash, roughly chopped
1 zucchini, roughly chopped
1 small sweet potato, roughly chopped
2 cup cauliflower florets, roughly chopped
5 cup chicken bone broth
2 cup low fat coconut milk
Salt and pepper to taste
2-3 chicken breasts (cooked and shredded)
Instructions:
In a large pot over medium heat, add the avocado oil. Saute the onions, garlic, and celery, stirring often for about 3 minutes.
Add all remaining vegetables and cook for an additional 4 minutes. Once the veggies are translucent and soft, add in the chicken bone broth and some salt and pepper and reduce the heat to medium-low. Place the lid on and simmer for about 20 minutes, or until the potatoes are cooked through.
Once cooked, turn off the heat and puree the soup with an immersion blender. Do this carefully as the soup is very hot. Blend until the soup is mostly smooth, but slightly chunky. Add in the coconut milk with more salt and pepper and stir. Taste, and adjust seasoning as desired. Stir in the cooked shredded chicken, or add it on top of each soup bowl when ready to serve!
