Ingredients
- 2 tablespoons olive or avocado oil
- 1 large yellow onion, diced
- sea salt
- 4 carrots, peeled and diced
- 4 stalks celery, diced
- 2 zucchini, sliced
- 2 cloves garlic, minced
- 1 teaspoon cumin (may add more at the end)
- 1 teaspoon dried oregano
- 8 cups chicken or vegetable stock
- 1 cup cooked chicken or fish, sliced or cubed
- juice from 1 lime
- dash smoked paprika (optional)
- optional garnishes: avocado, shredded white cheese, parsley/cilantro, even tortilla chips (if you eat carbs…)
Instructions
- In a large soup pot, heat oil over medium heat. Add onions + 1/4 teaspoon salt and stir 15-20 minutes. Add in a few tablespoons of broth often to keep onions from burning. You want onions translucent, starting to brown.
- Add in carrots + celery and saute another 5 minutes. Then stir in zucchini +garlic + cumin until well combined.
- Pour in remaining broth and bring to a boil. Decrease to a simmer, cover and cook 15 minutes.
- Add in chicken or fish, lime juice and 1/2 teaspoon salt. Taste and adjust seasonings- you might want more: salt, cumin and a pinch of smoked paprika.
- Serve with optional garnishes.
- Keeps up to a week in fridge and 3 months in freezer. ENJOY!
Notes
Adapted from Rebecca Katz’s Latin American Chicken Soup With Greens in Clean Soups