This soup is perfect for anytime you feel a little sore throat coming on, have a case of the sniffles, or have mayyybe just had a little too much holiday partying this season (or all of the above... *cough cough*). Both of us had a itsy bitsy sore throat this week and I made a huge pot of Healing Soup that we basically ate for lunch and dinner two days in a row, and just like that - we didn't really get full-blown sick! HOORAY!!
I attribute its magic to the boat-load of veggies, the massive quantities of fresh ginger and garlic, and most importantly, the bone broth! You simply MUST use quality, real bone broth for this one! Hopefully you have some homemade on hand (or prep a day ahead with my bone broth recipe.) If not, try to source some from a trusted local butcher, or order online - remember to make sure they use 100% PASTURED, GRASS-FED, ORGANIC bones. You can also sometimes find it frozen at health food stores like Whole Foods or Sprouts. Trust me on this one - skip the boxed stuff and get the real thing.
QUICK TIP: We've been buying those pre-roasted organic chickens from Whole Foods lately to eat for snacks and lunches; when the meat is gone I pop the picked-over carcass in the slow-cooker overnight to make a fabulous broth. The bonus is you can also save some of the chicken meat from these guys to use in the soup!
While we're being food-snobby, let's talk quickly about sourcing a real, high quality olive oil. I'll talk more about this in a full blog post soon, but let's just briefly say... Not all olive oils are created equal! Some can actually be FAKE, and have color and flavor enhancers added to junky oils like canola spliced into the bottle. Really taking time to get to know the source of your oil, in addition to getting something recently harvested (within the last year) and cold pressed is SUPER important to get the health benefits an olive oil provides. PLUS, once you taste the real thing you'll wonder what the hell you were ever using before with those standard supermarket bottles. I have some from Ojai Olive Ranch, as well as California Olive Ranch, which you can find online here, and in most supermarkets now!
ok, on to the SOUP!
3-4 cups real bone broth (chicken or beef)
2 large carrots, sliced
2 stalks celery, sliced
1 small head of broccoli, cut into small florets
1 small onion, chopped
3 Tablespoons fresh garlic, minced
1 large thumb of fresh ginger, sliced thinly into rounds
1 pre-cooked chicken breast (roasted or baked)
2-3 leaves of kale
1 cup chopped red cabbage
1/4 cup cherry tomatoes, halved
1/2 orange or yellow bell pepper
1/4 cup cilantro, roughly chopped
sea or mineral salt, to taste
olive oil, for the pan and to garnish your soup
2 green onions, diced, for garnish
handful parsley, chopped, for garnish
about 4 teaspoons Coconut Aminos
- In a large, heavy-bottomed soup pot over medium-high, heat 2 Tablespoons of olive oil. Saute the onions about 4 minutes, until they start to turn translucent. Add the garlic & ginger, and saute another minute or two.
- Add the broth to the pot, turn to medium heat, and then add all the more dense veggies: carrots, celery, cabbage, & broccoli. Give these veggies a few minutes in the broth, until the broth comes up to a simmer. While you're waiting for the simmer, add the pre-cooked chicken, shredded or cut into chunks.
- Turn the heat to medium-low, and add the kale, tomatoes, pepper, and cilantro. Add about a teaspoon of salt. Keep the broth at a low simmer for 10 minutes, or until the veggies are cooked through but still brightly colored.
- Serve in large bowls; add a dash of coconut aminos to each bowl, for salt & flavor, or more salt if needed, for your taste preference. Top with some fresh green onion and parsley, plus a generous drizzle of olive oil.