Potato Carrot Veggie Soup

I love making soups when the weather turns cold, how about you?  This creation starts with a basic stock.  My preference is the Chicken Bone Broth from Sprouts, because it is fodmap friendly meaning it does not have onion or garlic.  It is so hard to find a stock without those ingredients usually I have to make it myself!

1 container Sprouts Chicken Bone Broth
1-2 cups of water (depending on how watery you want your soup)
6 peeled chopped carrots (or 2 cups of chopped baby carrots)
1 large peeled potato cut into 1/2 squares
Kale or spinach
1 chopped red bell pepper
1 stalk of celery chopped
Rosemary, I used fresh herbs, you can also use 1 tsp of dried herbs
Thyme, I used fresh herbs, you can also use 1 tsp of dried herbs
Sage, I used fresh herbs, you can also use 1 tsp of dried herbs
Parsley 1 tsp
Salt & Pepper
Dash of Avocado oil

I started by chopping all my vegetables together except the kale and throwing them into a pot with a dash of avocado oil. Let them saute a few minutes and then threw in the broth and water. Let this come to a boil and turn it down to low heat. Add in all your herbs and spices to your preference. I added in the kale here, about 3 cups. Let it cook on low heat for 30 minutes. Add some fresh chopped parsley at the end.

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