Chunky Vegetable Superfood Stew | Paleo, Whole30
Servings: 4
Calories: 138kcal
Ingredients
- 24 oz bone broth
- 1 medium onion
- 3 large carrots
- 1-2 cups potatoes (I used Yukon gold)
- 1 bell pepper
- 1 tbsp ghee
- 1/2 tsp dried turmeric
- 1/2 tsp minced garlic
- 1/2 tsp grated ginger
- 1/4 tsp dried sage
- 1/4 tsp rosemary
- 1/4 tsp red pepper flakes
- 1/4 tsp chili powder
- pinch salt & pepper to taste
Instructions
- Finely chop the onion and carrot. Dice the potatoes into small, bite-sized pieces (about 1/4 to 1/2" square). Slice then roughly chop the bell pepper.
- In a large pot over medium, heat the ghee. Add the carrots, onion, and potatoes, sautéing until they begin to soften (about 8 to 10 minutes). Stir in the bell pepper, and continue to cook until tender, about 3 to 5 minutes.
- Add the spices and herbs, stirring into the vegetables until fragrant (1 to 2 minutes). Stir in the bone broth, and bring the soup to a boil. Reduce to a simmer, cooking until all of the vegetables are soft.
- Use an immersion blender to blend the soup about half of the way, leaving whole pieces of vegetables. You could also transfer half of the soup into a blender or food processor, pulse until smooth, then return it back to the pot.
- Add salt & pepper to taste, and adjust the seasonings to your liking. Give it a final stir & serve hot!
Nutrition
Calories: 138kcal | Carbohydrates: 18g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 106mg | Fiber: 4g | Sugar: 5g | Iron: 1mg