Eosinophilic Esophagitis Friendly Bone Broth Vegetable Soup
Total time50 min
Prep time15 min
Cook time35 min
4.9(17)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 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
- 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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