It’s December which means soup season is in full swangggggg and I’ve been really into the creamy soups lately so here’s another one packed with veggies and nourishing bone broth
Ingredients
2 tbsp ghee
1 yellow onion, diced
4 cloves garlic, minced
2 large carrots, diced
4 heads of broccoli chopped up
2 Yukon gold potatoes, diced
6 cups bone broth
1 tbsp apple cider vinegar
1/2 cup shredded raw cheddar
Salt
Directions
Heat ghee in a large pot over medium heat then add the garlic and onion and sauté until the onion begins to caramelize
Add the carrot, broccoli and potatoes, season with salt and stir then pour in the broth. Bring to a boil then let simmer for about 15 minutes
Use an immersion blender or transfer to a blender and blend until creamy. Add the ACV let simmer on low for another few minutes then stir in the cheese
Add more salt if needed and serve with a drizzle of evoo