Prep time: 20 min. | Cook time: 25 min. | Yield: 4-6 servings

• 2 tbsp of ghee or pasture-raised butter
• 1 clove of garlic
• 1 leek, white and green parts only, thinly sliced
• 4 cups of Dr. Kellyann's Lemon Lavender Bone Broth
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1-2 cups of zucchini or yellow squash
• 2 tsp of lemon zest
• 2 tbsp of fresh lemon juice
• ¼ cup of fresh parsley or basil, coarsely chopped
• 1 tsp of herbs de Provence
• 1½ teaspoons of Celtic or pink Himalayan salt
• ½ teaspoon of freshly ground black pepper
• 2 or more cups of loosely packed spinach

Directions: In a large stockpot, melt the ghee over medium-high heat. Add the garlic and leeks and sauté for 3-5 minutes on medium heat. Add the bone broth, carrots, celery, zucchini, lemon zest, lemon juice, parsley, herbs de Provence, salt, and pepper.  Bring to a simmer, then reduce the heat to low and cover. Stir occasionally, for about 20 minutes, or until the carrots are tender. Stir in the spinach and serve with a lemon wedge. Enjoy!