Bone Broth Vegetable Soup

DIRECTIONS

  1. Heat a large pot over medium heat, add the oil and onion and sauté until translucent but not burned. (approx. 5 minutes)

    1. Add the rest of the vegetables, herbs and spices and cook for 2 more minutes. Add broth and bring to a boil. Reduce heat to low and let cook for 30-45 minutes.

    2. Finish with fresh squeezed lemon juice.

    3. Store in air tight container in the refrigerator for up to a week.

INGREDIENTS

  • 2 -3 organic sweet potatoes cut into small chunks

  • 4 large carrots cut into bite size pieces

  • 1 onion diced

  • 2 zucchinis cut into bite size pieces 

  • A handful of green beans cut into bite size pieces

  • 1 tsp ground ginger

  • 1/2 tsp turmeric (optional)

  • 1/2 tsp ground coriander (optional)

  • 1/4 tsp garlic powder

  • 1 tbsp fresh chopped parsley

  • 1 tbsp fresh chopped dill

  • 1 tsp fresh squeezed lemon juice

  • 1-2 tbsp coconut oil

  • 4-6 cups bone broth, low sodium is ideal