Provençal Vegetable Soup – Dr. Kellyann

Ingredients

• 1 tablespoon ghee
• 2 medium leeks, white and light green parts, washed and chopped
• 2 stalks celery, chopped
• 4 cloves garlic, crushed
• 2 medium zucchini
• 2 medium summer squash, chopped
• 6 ripe tomatoes, peeled, seeded and chopped
• 6 cups vegetable broth or Roasted Rosemary Chicken Bone Broth
• 3 sprigs fresh thyme
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh parsley
• Fine sea salt and fresh ground pepper, to taste