Name: Simple Bone Broth Soup with Veggies
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American
Ingredients: (1) 16 oz carton of organic chicken or beef bone broth, such as Kettle & Fire; 1 tablespoon high-quality extra virgin olive oil; 1 large carrot (or 2 small) with skins, chopped to 1/16” rounds; 2 stalks organic celery, chopped; 1 medium shallot, chopped; 1 clove garlic, chopped; 1 medium-large head of baby bok choy (about 8-10 oz), chopped, white stems and green tops separated; 8-10 sprigs fresh thyme, leaves removed from stems (or 1/2 teaspoon dried); 1 teaspoon dried basil; Fresh cracked pepper to taste; Fine sea salt to taste if desired; ¼ cup cooked quinoa, brown rice or millet; 1 tablespoon hemp seeds; Celery leaves and/or fresh basil

Description

Try this nutrient-rich, high-protein bone broth soup recipe with simple veggies for beneficial fiber. Quick and easy, it comes together in less than 20 minutes, making it the perfect recipe for a simple weeknight dinner or lunch when you’re working from home.

Ingredients

Scale

(1) 16 oz carton of organic chicken or beef bone broth, such as Kettle & Fire

1 tablespoon high-quality extra virgin olive oil

1 large carrot (or 2 small) with skins, chopped to 1/16” rounds

2 stalks organic celery, chopped

1 medium shallot, chopped

1 clove garlic, chopped

1 medium-large head of baby bok choy (about 8–10 oz), chopped, white stems and green tops separated

8–10 sprigs fresh thyme, leaves removed from stems (or 1/2 teaspoon dried)

1 teaspoon dried basil

Fresh cracked pepper to taste

OPTIONAL:

Fine sea salt to taste if desired

1/4 cup cooked quinoa, brown rice or millet

FOR GARNISH:

1 tablespoon hemp seeds

Celery leaves and/or fresh basil

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Instructions

Smash, peel and chop the garlic clove and set aside in a small bowl to rest.
Wash and prep the remaining veggies, separating the green and white parts of the bok choy. Leave the skins on the carrots for extra fiber and nutrients.
In a medium sauce with a lid, heat the extra virgin olive oil on medium heat. Add the carrots and celery and sauté for 5 minutes.
Add the shallots and garlic, stirring to evenly distribute. Sauté until shallots being turning translucent, about 2-3 minutes.
Add the white bok choy pieces, followed by the bone broth and herbs. Cover and bring to a gentle simmer for about 5 minutes or until the carrots are easily pierced with a fork.
Just before serving, add the bok choy greens to the hot soup and stir.
Add salt and pepper to taste if desired, and any additional garnishes you like.

Store any leftovers in the fridge in a glass container with a tight-fitting lid for up to 3 days.

Reheat on the stove top.

Notes

Use this recipe as a guide. If you use too many vegetables, add some water or traditional stock to increase the liquid without having to open another container of bone broth.

Regular bok choy works just as well as baby bok choy.