The colder months make warm soups and blazing fires a must, but they also can make cold salads and raw vegetables seem less than appetizing. Keeping a fresh, homemade vegetable soup on hand can ensure you are getting the vitamins, minerals, and fiber you need to keep your body healthy throughout winter. Soups are easy to freeze into individual containers for a quick #MeatlessMonday meal and are the perfect side to a roasted protein. Use bone broth to up the nutrition of each cup; it contains collagen and gelatin for hair, skin, and gut health. Rounding out the nutrients included are magnesium, calcium, and phosphorus for bone and muscle health. Watch the video below to learn how to make this winter soup recipe step-by-step.
1 quart chicken bone broth
1 tbsp. algae oil
1 tbsp. butter
1 cup chopped onion
1 cup chopped celery (optional)
2 cloves minced garlic
1 1/2 cup chopped Tuscan kale, ribs removed
1 chopped vine ripe tomato or whole canned tomatoes, seeded and chopped
2 can cannellini beans
2 tbsp. salt
1 tbsp. thyme
1 tbsp. oregano
2 tbsp. parsley
1 lemon sliced in quarters
1. Heat the algae oil in a large, heavy-bottomed stockpot over medium-low heat.
2. Add the onion, celery, thyme, oregano, and a pinch of salt.
3. Sweat until they begin to soften, approximately five to six minutes, stirring occasionally.
4. Add butter and garlic, and stir for two minutes on medium heat.
5. Add the broth, kale, tomatoes, and cannellini beans.
6. Squeeze juice of 1/2 lemon (two quarters) and reduce the heat to low.
7. Cover and cook until the vegetables are warm, approximately 20 minutes.
8. Remove from heat and add the parsley. Serve immediately with sliced lemons.
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