A flexible soup recipe is a must if you want to eat food that is healthy for you and the planet. Using local and seasonal ingredients maximizes freshness and nutrient density and helps to minimize the energy required for transportation and storage. With broth, veggies, salt, spices and herbs, you can make an infinite variety of soups.
- bone broth
- onion, chopped
- seasonal vegetables (potatoes, parsnips, turnips, carrots, green beans, peas, corn, brassicas, beets), chopped
- garlic to taste
- herbs/spices to taste
- unrefined sea salt and pepper to taste
- optional whole grain rice, dried beans, dried peas, lentils
- optional meat
- Bring your already-made bone broth to a simmer.
- Add onion.
- Add in optional meat, rice or legumes. (Rice and legumes should be soaked overnight according to the book Nourishing Traditions.)
- Add in vegetables in the order that each will be cooked to your liking. Example: first to last – potatoes, parsnips, squash, beets, carrots, green beans, peas.
- Add salt, pepper, herbs/spices and garlic to taste.