Vegetable and Bone Broth Soup

Enjoy with my homemade adventure bread or seedy bread.

INGREDIENTS

olive oil

1/2 large yellow onion, diced

2 large cloves of garlic, finely chopped

red chili flakes

2 carrots, peeled and diced

2 stalks of celery, diced

1/2 large zucchini, diced

1/2 large new potato, peeled and diced

1 cup fresh/frozen cauliflower rice

1 tablespoon tomato paste

turmeric

salt

pepper

2 cups bone broth (or vegetable broth to make vegan)

2 handfuls of greens (I used kale and spinach)

chopped parsley

lemon juice

garnish with fresh parsley, lemon zest, and parmesan cheese

METHOD

1. Heat up 2 tablespoons of olive oil in a large pot or dutch oven.

2. Add onion and sauté until soft and golden.

3. Add garlic and chili flakes. Sauté for a few minutes.

4. Throw in carrots, celery, zucchini, potato, cauliflower rice along with tomato paste, salt, pepper, and turmeric (about 1/4 teaspoon). Cook for a few minutes.

5. Add bone broth. Stir and bring to a boil. Lower to a simmer. Place lid on and cook for 10-15 minutes or until vegetables (especially potatoes are tender). Add greens, parsley, and lemon juice (I used 1/2 small lemon).

6. Use an immersion blender to blend some of the soup (this will thicken the soup; I like to leave plenty of chunks though). You can also ladle some of the soup into a blender and then pour back into pot.

7. Taste and adjust for seasoning. I added more salt and pepper.

8. Garnish with chopped parsley, lemon zest, and parmesan cheese. Enjoy!