Turmeric, Kale, Veggie Soup

  • 1 Tbsp coconut oil
  • 1 small yellow onion finely diced
  • 2 large carrots peeled and chopped
  • 2 medium potato peeled and chopped
  • 1 zucchini chopped
  • any leftover veggies
  • 2 cloves garlic minced
  • 2 tsp dried parsley
  • 1 tsp ground turmeric
  • 2 tsp freshly grated ginger
  • 4 cups chicken bone broth
  • 2 bay leaves
  • Chilli flakes
  • 1/2 tsp sea salt to taste
  • 1 small head kale chopped
  1. Heat the coconut oil in a large stock pot over medium heat. Add the onion and saute, stirring occasionally, until transluscent, about 5 minutes.  Add garlic, turmeric and grated ginger with more oil.

  2. Add the carrots, potato, zucchini, veggies and garlic and continue sauteeing, stirring occasionally, until vegetables are softened but still al dente, about 3 to 5 minutes.

  3. Add the remaining ingredients, stir well and cover. Cook at a gentle simmer, stirring occasionally, for at least 30 – 40 minutes (ideally one hour). Add kale. Taste soup for flavor and add more sea salt if desired. Serve and enjoy!

    https://www.theroastedroot.net/immunity-boosting-turmeric-chicken-soup/

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s