This is a great, easy soup packed with nothing but vegetables. If you don’t find it thick enough, adding some cheese on top of a bowl and stirring it up works great, or add another potato and less water. If you have it on hand, some fresh basil goes great in this soup as well.

Place coconut oil in bottom of large stock pot and heat up. Add onions to the oil and cook until onions run clear, about 5 minutes. Add garlic and cook for an additional 3 minutes. Add celery and carrots, and add the cumin, chill powder, salt and pepper. Cook for an additional 7 minutes until all vegetables have softened.
Pour Chicken stock and an additional 6 cups of water in large stock pot. Add the broccoli and potato, bring to a boil. Puree the broccoli and potato with a hand blender. Taste soup – adjust salt and pepper to taste. Enjoy!
Ingredients
Directions
Place coconut oil in bottom of large stock pot and heat up. Add onions to the oil and cook until onions run clear, about 5 minutes. Add garlic and cook for an additional 3 minutes. Add celery and carrots, and add the cumin, chill powder, salt and pepper. Cook for an additional 7 minutes until all vegetables have softened.
Pour Chicken stock and an additional 6 cups of water in large stock pot. Add the broccoli and potato, bring to a boil. Puree the broccoli and potato with a hand blender. Taste soup – adjust salt and pepper to taste. Enjoy!