Immunity Bone Broth Veggie Soup

October 8, 2017


    •   2 Tbsp EVOO

    •   1 32 oz container of organic bone broth (or vegetable broth if vegan)

    •   1 cup of filtered water

    •   ½ cup chopped yellow onion

    •   2 garlic cloves, minced

    •   1 inch ginger root, peeled and minced

    •   ½ inch turmeric root, peeled and minced

    •   1 cup chopped celery

    •   1 cup chopped carrots

    •   2 cups chopped broccoli, including stems

    •   2 Japanese yams, peeled and cubed

    •   2 bay leaves

    •   ¼ tsp cayenne pepper

    •   ½ tsp cumin

    •   ¼ tsp paprika

    •   sea salt to taste

    •   black pepper to taste

    •   Juice of 1 lemon

    •   fresh parsley, chopped

    •   fresh curly kale, chopped


    1.    In a large stockpot, sauté onion in oil for 4-5 minutes. Add in the garlic, ginger and turmeric. Cook for 3-4 minutes.

    2.    Add celery, carrots, and broccoli and sauté for 5 minutes.

    3.    Add bone broth and 1 cup of filtered water to the pot.

    4.    Bring to a boil and then add yams and the rest of the seasonings.

    5.    Lower heat to a low temperature and cook for 40 minutes with the lid on.

    6.    Turn off heat and add chopped kale and parsley. Cover for a few minutes to allow the kale to wilt. Squeeze lemon juice into the                 soup. Season with additional salt, pepper and red pepper flakes, as desired.




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