- In a large pot, sauté the onion, carrot, garlic and celery in coconut oil until translucent. Then add the potato, zucchinis, kale, vegetable stock and bay leaves, and bring to boil.
- Reduce heat and allow soup to simmer for 15 minutes.
- Once all vegetables are cooked through, remove bay leaves, add half the mint leaves and blitz with a handheld blender until you have a smooth consistency.
- Stir in the Probiotic Yoghurt and a drizzle of extra virgin olive oil, top with basil and pepper, and serve with crusty bread.