Preparation
- Chop all the vegetables.
- Heat the coconut oil in a medium-sized pot over medium heat.
- Add the onion, leek, and garlic. Stir and sauté for about 4 minutes, or until softened.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and add the remaining ingredients.
- Cover the pot and let the soup simmer gently for 15 minutes.
- Remove the pot from the heat and allow the soup to cool slightly. Use a blender or immersion blender to puree the soup until smooth.
- Serve warm with a garnish of pomegranate seeds and arugula.
Tip: This soup is surprisingly delicious when served cold too!
Easy to make and wonderfully nourishing – perfect for a fresh start!
