Under the weather soup recipe

Ingredients

• 2 litres Bone Broth
• 950 ml filtered water
• 3 medium sweet potatoes, peeled and roughly chopped
• 1 teaspoon sea salt
• 450 g green beans, roughly chopped
• 2 courgettes (zucchini), roughly chopped
• 1 bunch leafy greens (like kale or chard), stems removed and leaves roughly chopped
• 4 cloves garlic, peeled and chopped
• 5 cm piece ginger, peeled and chopped
• 1 lemon juice (about 2 tbsp), for serving
• 1 avocado, peeled, destoned and thinly sliced, for garnish

1. Place the bone broth, water, sweet potatoes and salt in a large stockpot and bring to a boil. Turn down to a simmer and cook for 20 to 30 minutes, or until the sweet potatoes are tender.
2. Turn off the heat and add the green beans, courgette and leafy greens. Cover and let the soup sit for a few minutes, so that the vegetables soften a little but don’t cook. Add the garlic and ginger.
3. Blend the soup in batches and transfer it to another large pot. Reheat gently.
4. Serve with additional salt as needed, a squeeze of lemon juice and avocado slices.