The beginning of the New Year typically brings two things...resolutions to eat healthier and the peak of cold and flu season. In either case, this week's recipe will help with both! This bone broth based soup is chock full of nutrient-dense, antioxidant-rich, immune system boosting ingredients. Oh, and did we mention how delicious it is?
Love is The Ultimate Spice!
|¼ cup extra-virgin coconut oil||1 yellow onion, diced small|
|6 cloved garlic, minced||1 cup broccoli florets, chopped small|
|2 zucchini, diced||1 small bunch kale|
|¼ cup fresh basil||¼ cup fresh mint, chopped|
|2 tbsp fresh oregano, chopped||1 tsp sea salt|
|3 cups baby spinach||1 cup frozen peas|
|6 cups The Flavor Chef Organic Chicken Bone Broth|
In a large stockpot on medium-high heat, add the coconut oil, onion, and garlic. Sweat for 4 to 5 minutes. Add the broccoli, zucchini, and kale, and briefly sweat. Now, season with sea salt and toss in half the fresh herbs (basil, mint, oregano). Allow the mixture to heat and release the herbs. Cook, stirring frequently, until the zucchini is tender and the broccoli is bright green. Add the organic chicken bone broth and bring to a low simmer for 15 minutes. Then, add the spinach and allow to cook for 2 minutes until the spinach is wilted. Turn the pot off and add the frozen peas. Allow the peas to defrost (they are cooked before freezing) before serving.