Step 1

Heat ghee/oil over medium heat in a large pot, and sauté the onion and garlic until the onions are translucent.

Step 2

Add potato, carrot and zucchini and stir.

Step 3

Add broth, turmeric and herbs and simmer for 30 minutes, or until the potato is cooked.

Step 4

Add cooked chicken and lemon juice to the soup and cook for a further 5 minutes.

Step 5

Serve with a dollop of pesto.