Description
Try this protein-rich bone broth soup with vegetables. Quick and easy, it comes together in 20 minutes, making it the perfect recipe for a simple weeknight dinner. Freezes and reheats well for a quick lunch. Gluten- and dairy-free.
Ingredients
1 tablespoon extra virgin olive oil
1 large carrot, sliced to 1/16” rounds
2 stalks celery, chopped
1 medium shallot, finely chopped
1 clove garlic, finely chopped
1 medium head baby bok choy (about 8 to 10 ounces), chopped, white stems and green tops separated
(1) 16-ounce carton chicken or beef bone broth
8 to 10 sprigs fresh thyme, leaves removed from stems (or 1/2 teaspoon dried thyme)
1 teaspoon dried basil
Fresh cracked pepper
Garnishes (Optional):
1/4 cup cooked quinoa, brown rice or millet
1 tablespoon hemp seeds
Celery leaves and/or fresh basil
Fine mineral salt
Instructions
Sauté the Veggies: Warm the olive oil in a medium saucepan over medium heat. Add the carrots and celery and sauté until the celery starts to soften slightly, about 5 minutes.
Sauté the Aromatics: Add the shallots and garlic to the pot and stir. Sauté until the shallots begin turning translucent, about 2-3 minutes.
Heat the Bone Broth: 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.
Finish and Serve: Just before serving, turn off the heat, add the bok choy greens to the hot soup, and stir until just wilted. Garnish each bowl with any desired toppings and season with salt and pepper to taste.
Notes
See recipe tips, storage, and reheating instructions in the post above.
