-
Melt coconut oil in a stockpot along with your onions, carrots, celery and zucchini. Saute for a few minutes.
-
Add the rest of the ingredients except for the cooked chicken. Cook till the carrots are very tender. (Add chicken base or bouillon here if you are using. It's not necessary though.)
-
Puree with a blender stick, food processor or blender. Be careful working with hot liquids!
-
Pour soup back into the stockpot and add cooked chicken. Cook for a few minutes til the chicken is warmed through.
-
If you just want a vegetable soup, omit the chicken. For a variation you can add curry spice while cooking and a dollop of greek yogurt in each bowl. It's very versatile yet tasty by itself.