Method

  1. Heat coconut oil in a saucepan.
  2. Add carrot, celery, onion and a pinch of salt, and saute for about 5 minutes until the onions soften and become translucent.
  3. Add garlic, turmeric, fennel, zucchini, and another small pinch of salt and stir for another 2 minutes.
  4. Add stock and allow to simmer for a further 5 minutes.
  5. Remove from heat and add to a blender along with Clean Lean Protein, parsley and a pinch of cracked pepper. Blend on low to desired consistency.
  6. Serve with some sprouted grain or gluten free toast for a wholesome, filling meal.

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