Serve this nourishing, hearty soup with some crusty sourdough (gluten-free) bread and a few spoonfuls of lacto-fermented vegetables. Using homemade beef bone broth for the base for this soup creates a lot of flavor and increases the nutrient-density of this recipe.
Ingredients
2 tablespoons
extra virgin olive oil
(or ghee)
1 medium
onions
diced
3 cloves
garlic
crushed
1 medium
celeriac
peeled and diced
(4 cups)
5 large
carrots
diced
(3 cups)
1 teaspoons
dried thyme
1 teaspoons
dried marjoram
¾ cups
green lentils
8 cups
beef bone broth
(or vegetable stock)
2 cups
diced tomatoes
4 cups
chopped
kale
1 cups
chopped
parsley
2 teaspoons
sea salt
freshly ground
black pepper
