• Lauryn

BONE BROTH VEGETABLE SOUP

Updated: Oct 13, 2019

Fall calls for warm soup and cozy sweaters!

*GLUTEN FREE, PALEO, WHOLE 30*

(You can make this Vegetarian/Vegan if you use a different broth)


Benefits of Vegetable Soup

- Intaking many vitamins, minerals, and nutrients at the same time (eat the rainbow!)

- East on the digestive system

- Provides additional water to the large intestine & hydrates the whole system

- Supports regularity & proper elimination

- Can support weight loss

- Anti-inflammatory


Prep Time: 10 minutes

Cooking Time: 45-60 minutes

Servings: this recipes yields 8


Ingredients

- 2 large or 3 medium sweet potatoes cut into small chunks

- 4 large carrots cut into bite size pieces

- 1 onion diced

- 2 zucchini cut into bite size pieces

- a solid handful of green beans cut into bite size pieces

- 1 tsp ground ginger

- 1/2 tsp turmeric

- 1/2 tsp ground coriander

- 1/4 tsp garlic powder

- 1 tbsp fresh chopped parsley

- 1 tbsp fresh chopped dill

- 1 tsp fresh squeezed lemon juice

- 1-2 tbsp coconut oil

- 4-6 cups bone broth (you can do 4 cups of water and the rest bone broth if you want to cut it)


Directions

- Heat a large soup pan over medium heat, add the oil and onion and sauté until translucent but not burned. About 5 minutes.

- Add the rest of the vegetables, herbs, and spices and cook for 2 more minutes.

- Add broth and bring to a boil.

- Reduce heat to low and let cook for 30-45 minutes.

- Finish with fresh squeezed lemon juice. Store in air tight container in the refrigerator for up to a week.


NOTE: Due to my Crohn's and GERD, I eliminated any garlic and onion. The recipe is less flavorful without these ingredients but still so delicious from the veggies themselves!

1 view
COPYRIGHT © 2019 MY SWEAT FILES