1 tbsp coconut oil/butter

1/2 leek, dark green ends removed, roughly chopped (or 1/2 onion)

1 small zucchini, roughly chopped

1 garlic clove, minced

Unrefined sea salt

1 1/2 cups spring or filtered water/homemade stock

Large handful of baby spinach

Handful of fresh parsley

Juice of 1/2 lemon

Freshly ground black pepper


Heat the oil/butter in a small sauce pot over medium-low heat. Saute the leek/onion, zucchini and garlic in the oil, salted to taste, until soft. Add the stock. Bring to a simmer, then immediately remove from heat. Stir in the spinach, parsley and lemon juice. Put it all into a blender and blend until smooth. Add pepper and more salt to taste.