Nourishing Vegetable Soup
I tend to eat more soups because they are so easy on my digestion. Plus I love a hearty creamy soup that just fills your soul!
I love a yummy soup. Especially for lunch.
This Nourishing Vegetable Soup is a cozy, comforting high protein recipe that's gluten-free, easy-to-make & loaded with veggies - great for lunch or as a dinner starter.
This vegetable soup recipe is the very definition of simple. It’s a homemade version of my favorite canned version (when I thought that was super healthy!), but packed full of healthy veggies and herbs & spices and so much less sodium and salt.
There is something to satisfying about soup especially in the winter months for me. Most know, I’ve struggled with SIBO (small intestinal bacterial overgrowth) so eating foods that are soft and cooked especially veggies feel so much better on my belly. I also notice less bloat from cooking my veggies which to me living with a chronic gut disorder definitely is a plus since bloating for me is VERY easy. Ok let’s get the recipe shall we?!
INGREDIENTS:
3-4T extra virgin olive oil
2 lbs. organic ground turkey
3-4 carrots, chopped
1 1/2 heads fennel, chopped
2 zucchinis, chopped
1 can of organic black beans, rinsed and drained
2 heads bok choy, chopped
1 tsp thyme
1 tsp oregano
1/2 tsp turmeric
2 garlic cloves, minced
1/2 cup chopped fresh parsley (not dried)
Salt and Pepper to taste
2 - 32 ounce Pacific Organic Chicken Bone Broth - Unsalted
Directions:
Dice the veggies, I typically start with the carrots and fennel, and mince the garlic.
In a separate pan, saute turkey with 1-2 T of olive oil and 1-2 tsp real salt (if you are adding protein to your soup - you don’t need it) and set aside until veggies are soft.
In a Dutch oven or large pot, heat the olive oil over medium heat. Add the carrot, fennel and garlic, and sauté for 5 to 7 minutes until the veggies are soft.
Add the oregano, thyme, and turmeric and stir. Continue cooking for about 1 minute.
Add the organic chicken bone broth, cooked turkey, salt to taste I’m typically around 1 1/2 to 2 tsp, drained and rinsed black beans, and fresh ground pepper. Bring a simmer.
Remove from the heat and allow to cool for several minutes. Taste and add the additional salt as necessary.
