This anti-inflammatory, gut-healing soup comes together with a simple, flexible method. Simmer a flavorful bone broth, add vegetables and herbs, cook until tender, then puree until creamy. It’s deeply nourishing and especially comforting for breakfast on a cold winter morning.
Ingredients
5 cups
chicken bone broth
(or turkey bone broth)
½ pounds
green beans
chopped
4 small
zucchini
chopped
(about 1 pound)
½ bunches
green onions
chopped
2 teaspoons
dried marjoram
½ bunches
kale
chopped
1 handfuls
parsley
Herbamare
(or sea salt, to taste)
