3 servings

1 tbsp olive oil
1 onion finely diced
1 garlic clove, minced
1 tbsp ginger, minced
2 cups bone broth
1 small broccoli head cut in florets
2 cups zucchini, diced
1 celery stick, chopped
oregano
thyme
1 tsp sea salt
pepper to taste
1 cup fresh spinach leaves
1 cup fresh cilantro leaves
1/2 lemon juice
freshly ground black pepper
toasted sesame seeds to garnish

Heat the oil in a medium soup pot, add the onion and sauté for 5 minutes. Add the garlic and ginger and cook for another minute. Add the bone broth, broccoli, zucchini and celery. Season with oregano, thyme, salt and pepper. Bring to simmer, then lower heat and simmer for 10 minutes. Add spinach and cilantro, simmer for 1 minute and remove from heat. Add lemon juice. Insert an immersion blender and process to obtain a smooth liquid. Garnish with sesame seeds. Serve immediately.

Per serving (200ml app.)
Cal: 147         P: 10.3          F: 4.4         Cb: 9.8