In my last post, you saw how to make bone broth. So what do you do now with all that liquid gold?
Well, you can make chicken noodle soup the real way. Or sauces. But what I like to make best is what I call mega mineral vegetable soup.
Why mega mineral? Because the core ingredients – green vegetables, bone broth, and Celtic sea salt – are loaded with them.
It doesn’t get any easier than this, vegetable soup:
What you do is slice all your veggies and throw them into a pot. What I love about it is that it’s a refrigerator cleanup – you can put nearly any type of veg in it.
My favorite things to include are onions, leeks, kale, potato, and broccoli.
Add a lot of vegetables and not a lot of broth. As you’ll see in my video, I fill a large pot with veg and add only a pint of chicken stock. Don’t worry – the vegetables add a lot of water.
Bonus: You know how, when you steam vegetables, people say to drink the water because it’s loaded with minerals? Well with this soup all the minerals stay in.
Now cook your vegetable soup on medium/high for 20 minutes
It shouldn’t take much longer than that. And if all of your vegetables are softer varieties like zucchinis, it may take less time.
Now I just get in the pot with an immersion blender and start pureeing. If you don’t have an immersion blender, you can use your regular blender – it’s just a bit messier.
Salt to taste, then serve and enjoy. It’s not only delicious, but a great way to power down lots of vegetables.
This was part three of a three part series
What is your favorite kind of vegetable soup?