Veggie Soup with Bone Broth

Here’s an easy soup recipe that is packed with flavor! As an added bonus, this dish offers healing properties thanks to the bone broth used as the base!

If you are using store-bought bone broth, you may not need to add any salt if it already has sodium. Let your taste buds be your guide!

(serves 2)

• 1 Tbsp olive oil
• ½ medium yellow onion, diced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 cup (90 g) each of broccoli and cauliflower florets, chopped
• 1 cup (240 ml) bone broth
• ½ cup (120 ml) coconut milk
• 1 tsp sea salt (optional)
• 2 handfuls baby spinach, washed

Heat the olive oil in a soup pot over medium heat. Add the onions and sauté for 3-4 minutes, until they start to caramelize. Add the carrots, celery, broccoli, and cauliflower. Sauté for another 3-4 minutes, stirring frequently.

Add the bone broth, coconut milk, and salt (optional). Let cook until the vegetables are tender. Stir in the baby spinach and let cook until it wilts.

Use an immersion blender to puree the soup. If you don’t have one, very carefully use a high-speed blender to puree the liquid. Be careful not to overfill it.

Ladle into soup bowls and enjoy!​