The boots are out, the flannels are buttoned up, and the cozy fuzzy socks are on! It’s that time of year again.
SOUP SEASON. Tomato soup, chicken zoodle soup, chilli, butternut squash soup, the list goes on!
Whether you’re a bit under the weather (like I was last week) or are in need of something warm and yummy, I’ve got you covered with this recipe.
Gut healing, anti-inflammatory Turmeric Bone Broth Zoodle Soup!
This soup was so easy to make and is chock full of goodness for both your body and your mind. Believe me, it was a savior when I was sick the other week. Plus it’s so easy to double or triple to make large quantities for the week!
So take a gander below, and let me know what you think!
Turmeric Bone Broth Zoodle Soup
- 1 cup Bonafide Bone Broth, dethawed (I’ve found this to taste the best, but feel free to make your own or use your favorite brand!)
- 2 cloves organic garlic, minced
- ¼ organic onion, chopped
- 1 cup spiralized organic zucchini (about ½ a medium zucchini)
- 1 cup organic spinach
- 4-6 cherry tomatoes, halved
- 1 tsp ground organic turmeric
- ½ tsp organic cumin
- ½ cup chopped organic basil
- Sea Salt/Pepper to taste
- ghee/coconut oil for greasing the pot
- Begin by greasing a medium saucepan with a little ghee/coconut oil and sautee the garlic and onion together.
- Once the garlic browns/onions become transparent, add in the spiralized zucchini, spinach, and tomatoes.
- Sauté the veggies until cooked, then place them in a small pot.
- Add in the bone broth and heat on medium heat.
- Stir in the spices (turmeric, cumin, basil, sea salt, and pepper)
- Keep stirring until completely mixed, then cover the pot and reduce to a simmer.
- Let the soup simmer for about 20-30 minutes (you should begin to check the soup to see if it’s warmed enough around 20 minutes). Add in more salt/pepper if it needs it.
- Remove from heat and serve or store in a large container in the fridge for about 3-4 days.