Zucchini & Fennel Protein Soup

1 medium carrot, diced

1 stalk of celery, diced

1 small onion, diced

1 clove of garlic, minced

2 cups vegetable stock

½ tsp fresh turmeric, grated

1 medium zucchini, roughly chopped

1 baby fennel bulb, roughly chopped

2 scoops Just Natural Clean Lean Protein 

1 tbsp finely chopped parsley

1 tsp coconut oil

sea salt & cracked pepper, to taste

1. Heat coconut oil in a saucepan.
2. Add carrot, celery, onion and a pinch of salt, and saute for about 5 minutes until the onions soften and become translucent.
3. Add garlic, turmeric, fennel, zucchini, and another small pinch of salt and stir for another 2 minutes.
4. Add stock and allow to simmer for a further 5 minutes.
5. Remove from heat and add to a blender along with Clean Lean Protein, parsley and a pinch of cracked pepper. Blend on low to desired consistency.
6. Serve with some sprouted grain or gluten free toast for a wholesome, filling meal.