Peel and chop the main ingredients and add to a large sauce pan.
Add coconut oil and heat the pan gently.
Add herbs and place lid on sauce pan. Cook on a low heat and allow the vegetables to ‘sweat’ for 15 mins. Then add stock, cook for a further 20 mins. Blend ingredients in a high powered blender and season to taste. You can make the soup thinner in consistency by adding more stock. Serve with some fresh Coriander and Black Pepper or here i added some fresh Rosemary.
This soup is great for freezing too.