Winter Vegetable Bone Broth Soup

Soup. Yeah, it's not usually the most exciting thing in the world... and generally I only eat it when I'm feeling under the weather, but this soup I'd eat just about everyday. When I made this I was feeling exhausted from the week, so when Friday rolled around, I felt like I needed to nourish my body... and mind for that matter.

During my pregnancy I was really into bone broth. I'd never really had it before, but my body was craving it and it became a daily staple for me. Bone broth is super rich in minerals that support the immune system and provides collagen, glutamine, glycine and proline that have been found to heal the body in a number of different ways. It has been a huge savior for those who suffer with intestinal and digestive issues because it aids in healing the lining of the gut and reducing inflammation.

What I noticed from having bone broth everyday was clearer skin, less bloating (and pregnancy tends to bring on a lot of that), more regularity if you know what I mean, and, knock on wood, I haven't been sick all season!

INGREDIENTS

• 1 Full Sweet Yellow Onion, diced
• 3 Cloves Garlic, chopped
• 1/2 Sweet Potato, chopped
• 5 Large Carrots, chopped
• 1 Buch Celery, chopped
• 1/4 Head of Red Cabbage, shredded or chopped
• 1/2 Head White, Yellow, Green or Purple Cauliflower, separated into small pieces
• Handful of Mixed Greens (I serve my soup over the greens, it' like a soup salad!)
• 2 tsp Salt or to taste
• 1 tsp Pepper
• 1-2 tsp Oregano
• 1-2 tsp Basil
• 1 tbsp Garlic Powder
• A Dash of Paprika
• A Dash of Cayenne Pepper (for heat if you want it!)
• 2-3 Bay Leaves
• 2 TBSP Olive Oil or Coconut Oil
• 4 C Chicken Bone Broth (use Kettle&Fire Broth or make your own: BONE BROTH RECIPE)

INSTRUCTIONS

1. In a large pot, heat olive or coconut oil and add onions and sweet potato. Stirring occasionally, cook until onions and potatoes are tender. Add chopped garlic, carrots, cauliflower and celery. Cook for another 3-5 minutes. Add bone broth, seasonings/spices and bring to a boil. Reduce heat to simmer and add cabbage, cover and let simmer for 20 minutes or until all veggies are tender. Broth will turn a shade of purple from the cabbage, which is awesome! Serve over a bed of greens - I used a mix of baby kale, arugula and spinach. Enjoy!

Why this is good for you

• Red Cabbage promotes a healthy immune system and healthy gut. It's packed full of Vitamin C and fights inflammation. 
• Cauliflower - This may be my new favorite vegetable. I used to pass up cauliflower because in my nutrition class in college, my professor told me that anything white was not worth eating. Research since has shown that cauliflower is a superfood. This little guy provides your body and baby with vitamins K and C, both important for a healthy pregnancy, and helps to balance/regulate hormones. I put it in everything I can... I even sneak it into my smoothies.
• All the spices! Spices are little ass kickers. Oregano, for example, has anti fungal and anti bacterial qualities and is high in antioxidants. Basil, another herb high in antioxidants, acts as an adaptogen and calms the nervous system reducing stress in the body. Win!