Bone Broth Veggie Soup

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I love making soups. It’s easy to do, and you can really just use a lot of what you have on hand to make them. My soups tend to be an “everything but the kitchen sink” type of deal, but I have been making a specific one recently inspired by my friend Kelly Kruger who loves to make them too. I sometimes add in other veggies that I have on hand or throw some garbanzo beans in etc, but the recipe below is the starting point- make little changes and adjustments as you wish! There are really no wrong moves here.

I do highly recommend using bone broth unless you are vegetarian, because its high protein content and gut-healthy elements make it a nutritional powerhouse. Plus, it just makes the soup taste delicious. Buy your bone broth or make it by boiling left over chicken bones with water and spices.

Oh and this makes a big batch! I store it in the fridge and get days worth of lunch and dinner side dishes out of this.

Without further ado…lets get into why you’re really here…

 


Bone Broth, Butternut Veggie Soup


 

Ingredients:

5 cups chicken bone broth

3-4 cups vegetable broth

1 cup water

1 tablespoon olive oil or avocado oil

3 cloves garlic, chopped

1 sweet onion, chopped

3 large celery stalks, chopped

3 carrots, chopped

1 small butternut squash, peeled, cubed and roasted (you can also buy this pre-roasted if you want to skip a step!) Cup-wise, this is about 2 cups once roasted.

2 zucchini, cut in half lengthwise and sliced into chunks

1 cup broccoli, roughly chopped

1 cup sliced mushrooms

Pink salt

Black Pepper

Red chili flakes

Juice of 1 large lemon

1/4 cup white wine

1 teaspoon dried rosemary

Shaved parmesan cheese (for topping)

 

Instructions:

In a large pot, add the oil and garlic, and cook until fragrant. Then add the onion, cooking and stirring for a few minutes. Next, add the celery and carrots and about a teaspoon or salt and black pepper. Stir and cook for 3 minutes. Add the mushrooms, stir and cook for another 3 minutes. Then add the zucchini and butternut squash, stir and cook for 3 minutes. Next add all the broth, water, lemon, wine and additional seasonings. Stir and let it come to a boil. Once it hits a light boil, reduce it to a simmer. Simmer for about 20 minutes to let the flavors develop. Taste and add additional salt and pepper as needed.

Add in the broccoli last, right before it is done simmering so it doesn’t turn into complete mush. If your soup dries out because your heat is too high, add in some more broth or water, but check the seasoning and adjust accordingly.

I love to serve this soup with some toasted bread (Daves Killer Bread is my current favorite) and a sprinkle of parmesan cheese. Last night, I made this and chopped up some of my Air Fryer Chicken Tenders and tossed them on top to make a yummy chicken veggie soup.

This soup can be frozen too, in freezer safe containers.

Enjoy!

 Xo Katrina

 

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