This vegetable soup recipe is perfect for a healthy meal at the end of a long week. Add your choice of vegetables for a mineral packed meal. Yummy!
In my last post, I spent some time teaching you how to make bone broth. But once you’ve got all of that liquid gold, you might wonder what to do with it—besides drinking it straight up, of course.
Well, you can make chicken noodle soup the real way. Or you can use it as a foundation to make sauces. But my most favorite way to use bone broth is to make what I call a mega mineral vegetable soup.
Why do I call it a mega mineral soup, you may ask? Because the core ingredients—green vegetables, bone broth, and Celtic sea salt—are loaded with lots and lots of minerals.
It doesn’t get any easier than this: vegetable soup:
This vegetables soup is also one of the easiest recipes I have in my kitchen arsenal. Seriously, even busy mamas have time for this one.
What you do is slice all of your veggies and throw them into a pot. What I love about it is that it’s a refrigerator cleanup—you really can put nearly any type of vegetable in it, and it’ll taste great.
That said, my personal favorite things to include in the mega mineral soup are onions, leeks, kale, potato, and broccoli.
And when I make it, I add a lot of vegetables and not a lot of broth. As you’ll see in my video, I fill a large pot with vegetables and add only a pint of chicken stock or bone broth. Don’t worry—the soup doesn’t come out totally dry, because the vegetables add a lot of water to the mix as they cook down.
Bonus: You know how, when you steam vegetables, people say to drink the water, because it’s loaded with minerals? Well, when you make this soup, all of the minerals stay in it.
Now cook your vegetable soup on medium/high for about 20 minutes
Cooking this mega mineral soup shouldn’t take much longer than just about 20 minutes. And if all of your vegetables are softer varieties like zucchinis, it may even take less time.
Once it’s all cooked through, 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 and may require pureeing multiple batches, depending on the size of your blender. (Always be cautious when blending hot liquid!)
After you’ve pureed the vegetable mixture, add salt to taste, then serve and enjoy a nice, warm bowl. This soup is not only delicious, but it is also a great way to power down a lot of vegetables in one serving.
This was part three of a three part series
You can check out the other posts in this three-part series using the links below:
What is your favorite kind of vegetable soup?
I’m always looking for new recipes, so share your favorites in the comments below.