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Feb 3, 2019 | Rezepte

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YOU WILL NEED:

  • 2 tbsp coconut oil
  • 8 garlic cloves, roughly chopped
  • ½ onion, chopped
  • 1 leek (white part only) chopped
  • 500ml Chicken bone broth
  • 2 carrots, chopped
  • ½ tsp turmeric
  • 10 almonds, chopped

HOW TO MAKE IT:

1. Melt coconut oil in saucepan over medium heat.

2. Add garlic, inion and leek and saute until softened and fragrant.

3. Pour in broth, add carrots and tumeric and simmer for 30 minutes or until vegetables tender.

4. Puree the soup in blender.

5. Season with almonds

Notes:

Froth it up: if you like it to be frothy on top, pop it back into the blender for a minute before serving.

 

© 2019 Schwitzkasten

Impressum     |     Datenschutz

© 2019 Schwitzkasten

Impressum     |     Datenschutz