virgin organic coconut oil
lots of garlic
celery
carrots
squash
zucchini
sea (Himalayan or other quality) salt
pepper
spring water (or well or reverse osmosis)
grass-fed butter (raw is a plus!)
sprouted beans (I sprouted garbanzos)
tomato
clean & rough chop veggies. saute celery, carrots, garlic in about 5T coconut oil, pile squash on top to steam a bit. fill pot with spring water. salt & pepper like wild. add about 3T butter and the sprouted beans cook until beans and squash begin to soften. taste, adjust salt, pepper, water ratio. serve hot or cold with fresh slices of tomato on top (delicious if the soup has good salt balance)
