Bone broth vegetable soup is a delicious and nutritious dish that has become increasingly popular among health-conscious individuals. This soup is made from a combination of bone broth, vegetables, and herbs, making it a wholesome and comforting meal. Bone broth, which is made by simmering animal bones and connective tissue in water for an extended period of time, is rich in protein, collagen, and other beneficial nutrients that support joint, gut, and skin health. When combined with a variety of vegetables such as carrots, celery, onions, and leafy greens, this soup becomes a nutrient-dense meal that is packed with vitamins, minerals, and antioxidants.
In addition to its nutritional benefits, bone broth vegetable soup is also a great option for individuals who are looking for a warming and comforting meal during colder months. This soup can be easily customized based on personal preferences and dietary restrictions, such as gluten-free or dairy-free diets. Moreover, it is a convenient option for those who are looking for a meal that can be prepared in advance and enjoyed throughout the week. Whether you are looking to boost your health or simply enjoy a warm and nourishing meal, bone broth vegetable soup is a delicious and satisfying choice.
How to make Bone Broth Vegetable Soup
Prep Time : 10 mins
Cook Time : 45 mins
Total Time : 55 mins
Servings : 8 servings
- 2 large or 3 medium organic 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 good handful of green beans cut into bite size pieces
- 1 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/4 tsp garlic powder
- 1 tbsp fresh chopped parsley
- 1 tbsp fresh chopped dill
- 1 tbsp fresh squeezed lemon juice
- 1-2 tbsp coconut oil
- 6 cups bone broth or broth of your choice
1. Heat a large soup pan over medium heat, add the oil and onion and sauté until translucent but not burned. About 5 minutes.
2. 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.
3. Finish with fresh squeezed lemon juice. Store in air tight container in the refrigerator for up to a week.