This creamy green soup is simple to prepare and perfect for keeping in the refrigerator for quick meals throughout the week. Zucchini, fennel, cauliflower, and leeks cook down into a soft, creamy base that blends beautifully with fresh herbs. Reheat a bowl for an easy lunch or serve it as a light starter for dinner.
Ingredients
2 tablespoons
extra virgin olive oil
1 large
leeks
chopped
1 small heads
cauliflower
chopped
2 small
fennel bulbs
chopped
1 pounds
zucchini
chopped
4 cups
chicken stock
1 cans
coconut milk
2 teaspoons
dried thyme
2 teaspoons
dried rosemary
2 teaspoons
Herbamare
½ cups
fresh dill
½ cups
parsley
