This immunity-boosting, anti-inflammatory soup is the perfect reset after a holiday weekend, if you feel like you’re getting sick, or if you just need an easy weekday meal.
It’s packed with greens and herbs to deliver lots of vitamins, minerals, and antioxidants. The immunity cocktail of raw garlic, ginger, and lime juice will boost you through this busy season. Lastly, the bone broth base makes this soup high in protein, to give you energy and keep you satiated.
This recipe is a great way to use your leftover veggies and it freezes well – you can make this well in advance.
2 tablespoons of Olive Oil
1 Onion, chopped
4 cups of Bone Broth
5 cups of Spinach, Kale, or any Green of your choice
2 cups of Broccoli or Cauliflower
2 stalks of Celery
5 Cloves of Raw Garlic
2 tablespoons grated Ginger
2 cups of fresh herbs of your choice – Cilantro, Parsley, Basil, Mint
1-2 Jalepeños
Juice of 3 Limes
Salt and Pepper to taste
Heat your olive oil in a big pot then sautee your onions until fragrant and translucent. Add in your bone broth and bring it to a simmer. Then add your greens, broccoli, and celery until your vegetables are blanched, about 3-5 minutes.
With a slotted spoon, transfer your greens vegetables to a blender, and leave your bone broth simmering in the pot. Add the raw garlic, ginger, herbs, and jalepeños to the blender. For the jalepeños, measure your spice tolerance. Add one if you want a mild spice, two if you want to add an extra kick. Puree the vegetable mixture then add it back to the bone broth and stir.
Simmer your soup on low for 30 minutes, then enjoy!
