Ingredients

2 carrots

2 small onions (omit if you are not able to eat)

Garlic (omit if you cannot tolerate) – I will usually use 2 cloves but you may like to add more or less

2-3 cups of mixed vegetables, what you can tolerate – you can include things like pumpkin, silverbeet, leeks, spinach, peas, brussel sprouts, cabbage. If including tomatoes or zucchini – I recommend peeling and deseeding.

1-1.5 litres of chicken stock

Reserved chicken from making the stock

Salt and pepper to taste

Parsley (optional)

Ghee to fry in

Method

Cut up your vegetables to a size you like.

Heat ghee in a soup pot on a medium heat.

Add onions, garlic, carrot, leeks if you are using and fry gently until onion is translucent (a few minutes.)

Add other vegetables, except for spinach if using. Reserved chicken and stock.

Bring to the boil and simmer for around 25-30 mins or until the vegetables are soft.

Add spinach (if using) and let it wilt.

Serve as is, or…..

Whizz it in a food processor to make it smooth

Let the soup cool and dollop some 24 hour sour cream and sauerkraut on the top.

Enjoy!