10 minutes
Total time
4
Servings
Easy
Difficulty
180
Calories
Method
1
Heat olive oil in a large pot over medium heat. Add garlic, ginger, celery, and carrots. Sauté for 3–4 minutes.
2
Add zucchini, turmeric, salt, and pepper. Stir well to coat vegetables.
3
Pour in broth and bring to a gentle boil. Lower heat and simmer for 20–25 minutes until veggies are tender.
4
Turn off heat. Let soup cool slightly, then blend with an immersion blender or standard blender until smooth.
5
Stir in lemon juice and Power Green powder. Mix well to combine.
6
Serve warm. Top with fresh herbs if desired.
i
A note from Dr. Brooks
Boost this bowl with a sprinkle of hemp seeds or a swirl of coconut cream for a nourishing finish!
