Warm Winter Hearty Soup Using Lots of Fresh Herbs

The best way to treat yourself on a cozy winter day is with a hearty, flavorful bowl of soup! I love this one so much because all the fresh herbs really take it to the next level. Packed with tons of vitamins, minerals and protein rich broth, this soup feels light while also keeping you full for hours.

I like to make it a day before and enjoy it the next day when all the flavors have fully combined. Enjoy with a slice of warm sourdough or crunchy corn chips for a savory little side addition!

INGREDIENTS:

• 2 tbsp olive oil

• 1 onion chopped

• 4 carrots chopped

• 3 celery chopped

• 4 cloves garlic minced

• 1 tsp chili flakes

• 1 tbsp chopped fresh sage

• 1 tbsp chopped fresh rosemary

• 1 tbsp fresh thyme

• 1.5 lbs yukon gold potatoes chopped

• 1 can white beans

• 6 cups bone broth

• 1 bunch of kale spine removed & torn

• 1 can coconut milk

• Salt and pepper to taste

INSTRUCTIONS:

• Heat the olive oil on medium and sauté the onion, carrot and celery with salt and pepper in a dutch oven until vegetables soften and onions become translucent

• Add the garlic, chili flakes and fresh herbs and sauté until fragrant

• Add the potatoes, beans and bone broth, bring to a boil, reduce to a simmer and cover for 15-20 mins or until potatoes have softened but aren’t falling apart

• Add the kale and coconut milk, stir to combine and serve with fresh ground black pepper, fresh parmesan or a dollop of sour cream

TIPS & NOTES:

• To speed up the process use a food processor for the onion, celery and carrots

• Sub ghee for olive oil for a richer soup

• To make it vegetarian/vegan, use a vegetable broth instead of bone broth and a coconut yogurt for topping

• Eat with crunchy corn chips or crusty sourdough

• Throw a parmesan rind in with the potatoes and broth for a salty burst of flavor

• Sub 1/2 and 1/2 for coconut milk if you prefer  

---