INGREDIENTS
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•1 large sweet onion
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•10 cloves fresh garlic
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•1 small head of celery
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•1 bunch of asparagus (mine was approx. 1 pound)
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•6 small to medium zucchini
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•3 quarts of chicken stock (homemade if possible)
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•1 tbsp. lemon thyme (or regular thyme)
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•3 large bay leaves
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•1 bunch fresh parsley
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•2 cups coconut milk or heavy cream
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•Sea salt and fresh ground black pepper to taste