Sunlit Garden Soup

Sunlit Garden Soup

Ingredients:

• Yellow onion, peeled and chopped, 1

• Garlic cloves, peeled and smashed, 3-4

• Fennel bulb, thinly sliced, 1

• Coconut oil OR olive oil, 1 tbsp.

• Bone broth OR vegetable broth, 6 to 8 cups

• Sweet potatoes, cubed, 2

• Chopped greens (spinach, kale, chard, chard stems, beet greens, etc.), 2 to 4 cups

• Cooked chickpeas, 1 can

• Cashews, 1 cup

• Lemon juice from one lemon

• Sea salt

• Freshly ground black pepper

• Optional: dollop of coconut or cashew yogurt (nondairy) for garnish

Instructions:

In a large pot, heat oil over medium heat. Add onion, garlic, and fennel. Cook until soft, about 5 minutes.

Pour in broth, add sweet potatoes, chopped greens, chickpeas, and cashew. Simmer until tender, about 30 minutes.

Place in a high-speed blender and puree to desired consistency. Stir in lemon juice.

Add salt and pepper to taste.

Serve and garnish with yogurt, if desired.