Bone Broth Vegetable Soup Puree
As the weather gets colder and the holiday season kicks in it’s a good idea to keep this simple cleanse-like soup on hand. I use store bought bone broth (the brand I LOVE is Bonafide) and fresh vegetables so I can whip it up in less than 30 minutes.
One cup of soup has roughly 10 grams of protein. This is deeply nourishing and easily digestible. It’s great to have as a warm savory replacement for smoothies in the morning or a light meal in between rich holiday eating.
I used asparagus and zucchini here but you can leave one out and double up on the other. Play around with broccoli, spinach, cauliflower, squash or whatever you prefer just keep the proportions roughly the same to this recipe and adjust simmering times to ensure properly cooked vegetables.
Enjoy xx
Chay
Bone Broth Vegetable Soup Puree
Ingredients
- 1 tablespoon olive oil
- 1 large leek, white parts only, trimmed and cleaned
- 1 large garlic clove, minced
- 1 teaspoon sea salt
- 1 bunch asparagus, trimmed
- 2 large zucchini, roughly chopped
- 3 cups bone broth - chicken, beef, or turkey (I love Bonafide)
- Fresh black pepper to taste
Instructions
- Trim the leeks and rinse the layers clean under cold water.
- Pat dry, roughly chop and sauté them in olive oil over medium low heat until softened - about 5 minutes.
- Add garlic and salt and cook for another few minutes until golden.
- Add the vegetables and bone broth, give everything a good stir, and bring to a boil.
- Cover, reduce heat and simmer for about 10 minutes until the vegetables are cooked.
- Working in batches, transfer the soup to an upright blender and blend until the consistency is smooth but still has some texture.
- Be careful not to overfill the blender - the mixture is hot!
- Use fresh filtered water to adjust thickness if you run out of broth.
- Taste and adjust seasoning with salt and fresh pepper.
- Serve with a drizzle of olive oil, a sprinkle of toasted seeds, and a dash of sauce you may have on hand.