Vegetable soup recipes can get a bit dull sometimes. But I recently created a recipe for a vegetable soup that both my husband and I found quite tasty, if I do say so myself. 
I don’t often invent recipes, but the several zucchini and yellow squash I received from my last food co-op pick-up, an unusually early cold snap, and the freshly made bone marrow stock sitting on the stove inspired me. It’s a modified version of a vegetable soup recipe found in Nourishing Traditions, with a touch of raw.
Nourishing Winter Soup
- 4 cups bone broth (either beef or chicken will do; and you can use store-bought broth, but will lose out on the rich mineral content of homemade)
- 2 medium zucchinis
- 3 small yellow squash
- 1 medium onion
- 1 medium to large garlic clove, peeled
- 1/4-1/2 teaspoon salt
- 1 tablespoon dried thyme
- Dash cayenne pepper/tabasco (optional)
- Butter/coconut oil (saturated fat helps your body absorbs the minerals in the veggies)
Cut up the zucchini, yellow squash and onion. Place half the zucchini and all of the yellow squash and onion in a large saucepan with the broth. Cook on medium high for about ten minutes. In the meantime, put the rest of the zucchini, the garlic, salt, thyme and pepper in your Vita-Mix
When the veggies in the broth are tender, add the hot soup to the blender and blend everything until smooth. Serve immediately with a pat of butter of spoonful of coconut oil, and sourdough bread, if desired.
To get some extra protein, I added two egg yolks to my bowl and blended them in with a fork–and I couldn’t even taste them!
I hope you try and enjoy this vegetable soup recipe. It is loaded with nutrients, tasty, and perfect for a chilly day.
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