Green vegetable soup with meat zucchini

• 6 cups of broth,
• 2 chopped onions,
• 4-5 carrots, chopped
• 4 cloves of garlic,
• 2-3 sticks of cinnamon,
• 2 tablespoons of coconut flour

For the top;

• 250 g beef steak, sliced,
• 450 g zucchini, chopped
• 1 cup of soybean sprouts,
• ½ cup chopped green onions,
• ½ cup of chopped coriander,
• ¼ cup basil,
• ¼ cup mint leaves,
• Bitter sauce

First, put the broth in a large pot. Then add the onion cut into 4, chopped carrot, garlic, cinnamon sticks and coconut flour and boil it. After the water starts to boil, reduce the heat and cook for 30 minutes. While the water is boiling, cut the zucchini into spirals with a vegetable peeler or into very thin slices with a knife if you do not have a vegetable peeler.

Chop vegetables and greens and keep aside. Slice the tenderloin, the slices should be very thin. Then leave the steak in the refrigerator for a while.

After the broth boils, remove the vegetables in it. Then keep the broth on the stove over low heat.

Then put the sliced ​​zucchini in a bowl.

Add 1-2 glasses of broth into the bowl and add 5-6 slices of steak into it.

Serve the soup garnished with chopped cilantro, scallions, soybean sprouts, mint, basil hot sauce and optional pinch of nutmeg powder.