Low Sodium Bone Broth Vegetable Soup

Total time50 min

Prep time15 min

Cook time35 min

This vibrant, golden-hued soup builds deep flavor the slow way, starting with onions softened in olive oil, then bloomed with garlic, fresh ginger, turmeric, thyme, and oregano until the whole kitchen smells incredible. Carrots, celery, and sweet potato simmer right in rich bone broth until tender, then zucchini and a bright splash of apple cider vinegar go in for texture and tang, followed by a handful of spinach or kale wilted in at the very end. Every vegetable keeps its shape and color, so each spoonful is a mix of tender bites and good crunch, rounded out by that warm, earthy turmeric-ginger backbone. It's a nourishing, restorative bowl that's easy to portion out for the week and just as good reheated the next day. Finished with a scatter of fresh parsley, this one fits neatly into an added salt-conscious kitchen without sacrificing any of that cozy, slow-simmered flavor.

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
4 cloves garlic, minced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced
1 medium sweet potato (about 10 oz), peeled and cut into ¾-inch cubes
2 medium zucchini, halved lengthwise and sliced into ½-inch half-moons
6 cups bone broth
1 tsp fresh ginger, grated
1 tsp ground turmeric
1 tsp dried thyme
1 tsp dried oregano
1 tsp sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp apple cider vinegar
3 cups baby spinach or chopped kale, loosely packed

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until it shimmers. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2
Add the garlic, ginger, turmeric, thyme, and oregano and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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