Low-carb bone broth vegetable soup with turmeric

Low-carb bone broth vegetable soup with turmeric: a warm, hearty soup with beef bone broth, kale, courgette, ginger and ghee.

At a glance

• Serves 3
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 220 kcal per serving
• Protein: 18 g
• Fat: 10 g
• Carbs: 16 g

Ingredients

• 750ml beef bone broth (organic)
• 2 carrots
• 2 stalks of celery
• 1 courgette
• 1 handful of kale
• 1 onion
• 2 garlic cloves
• 1 piece of ginger (about 2cm)
• 1 tbsp ghee
• 1 tsp turmeric
• ½ tsp black pepper
• salt
• parsley

Method

You’ll need: saucepan · chopping board · knife · grater · wooden spoon · ladle

1. Peel and finely dice the onion and garlic. Peel and finely grate the ginger.
2. Heat the ghee in a large saucepan and soften the onion until translucent. Briefly fry the garlic and ginger with it until fragrant.
3. Prepare the carrots, celery and courgette, cut them into pieces and add them to the pan. Fry the veg briefly, then stir in the turmeric and black pepper.
4. Pour in the bone broth, bring everything to the boil and then simmer over a gentle heat until the veg is tender.
5. Prepare the kale, tear it into small pieces and add it to the soup at the end. Cook briefly and season to taste with salt.
6. Ladle into bowls and serve with freshly chopped parsley.

Good to know

This soup is simple, full-flavoured and really comforting on chilly days. It's satisfying without being heavy, and pleasantly spicy.

Swaps

Ghee → olive oil (more monounsaturated fats). Kale → spinach (milder, also with folate). Courgette → broccoli (more fibre and vitamin C). Beef bone broth → chicken bone broth (similar protein content, often a little more delicate in flavour).

Allergens

The soup is gluten-free and may contain traces of milk from the ghee; it usually suits children well if mildly spiced. During pregnancy, make sure the broth is well heated and hygienically prepared. Contains: celery, milk.