Hearty Winter Vegetable Soup, brimming with seasonal root vegetables, makes a filling meal for the cooler weather. These cooked root vegetables are easy to digest and packed with nutrition! This soup can easily be modified with the use of presoaked and cooked grains such as short grain rice or barley (if you are not gluten sensitive) or you can add a cup of cooked quinoa for additional texture and protein. This soup can be partially puréed for added creaminess and is a delicious meal on its own!
The Flavor Chef's signature certified organic bone broths add nutrient dense protein, minerals, amino acids, gelatin and collagen. This soup works well either our Organic Grass Fed & Grass Finished Beef Bone Broth or our Organic Chicken Bone Broth...or, if you have food allergies or are on an autoimmune protocol diet, substitute in our Organic AIP Beef Bone Broth or our Organic AIP Chicken Bone Broth.
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Love is The Ultimate Spice!
|2 tbsp coconut oil, ghee, or tallow||1 large yellow onion, finely diced|
|5 cloves garlic, minced||2 carrots, peeled & finely diced|
|2 sticks celery, finely diced||12 oz, or 1 good sized, rutabaga, peeled & diced|
|12 oz, or a few, turnips, peeled & diced||3 parsnips, peeled & cut in a small dice|
|1 russet potato, diced||8 oz cremini mushrooms, quartered|
|1 tbsp rosemary, finely chopped||2 bay leaves|
|6 cups, The Flavor Chef Organic Bone Broth||sea salt & black pepper, to taste|
|2 tbsp parsley, finely chopped||1 cup cooked rice, quinoa, or pearled barley soaked (optional)|
Using an 8 quart stainless steel soup pot, on medium to high heat, add the fat, onion and garlic. Sauté the onion for about 5 minutes or until is has softened and started to brown. Add the remainder of the vegetables, season with salt and pepper, and sauté for another 5 to 10 minutes or until the vegetables have softened slightly and released some of their liquid. Stir in the rosemary, sage, and bay leaves, and cook for a few more minutes. Add The Flavor Chef Organic Bone Broth, season with salt and pepper, and bring to a brief boil. Reduce the heat and allow the soup to simmer for about 20 to 30 minutes, or until the vegetables are cooked soft. Check the liquid level occasionally and add more broth, if needed. Add the fresh chopped parsley and the soup is ready to serve. If you want to thicken the soup slightly, you can briefly use an immersion blender to purée some of the cooked vegetables to make the soup more stew like. Add your optional grains or serve them with the soup.