You’re probably looking at this and thinking “seriously, Kiersten? Don’t you know it’s August and about a million degrees outside?” Well yes, I realize it’s hot out. I do live in Texas. But I also realize that soup is one of the easiest meals to make, it’s all made in one pot (meaning less dishes to clean), and it’s the best way to sneak in some amazing nutrition in the form of homemade bone broth and leafy green veggies.
Plus who says you have to eat soup warm? Call me crazy but I love cold soup, maybe even more than hot soup. Well probably not in the winter. Nothing beats a warm bowl of soup in the winter. But it’s not winter. It’s summer and it’s stinking hot.
- ¼ cup ghee
- 1 large onion, chopped
- 3 pounds parsnips (about 10-12 medium), peeled and chopped
- 8 cups bone broth (beef or chicken)
- 1 bunch kale
- 1 can coconut milk
- Salt and pepper to taste
- Heat the ghee in a large pot over medium heat
- Add onion and parsnips and saute until fragrant and turning golden brown (about 8 minutes)
- Add broth and kale and simmer until kale softens and parsnips are fork tender (about 20 minutes)
- Add coconut milk
- Transfer to blender and blend until smooth OR use an immersion blender to puree soup
- Season with salt and pepper to taste
So let’s all enjoy some delicious cold (or hot if you’re a little more traditional) soup and reap the amazing benefits of bone broth and leafy greens.
In vibrant health,