Winter always calls for warm nourishing soup. I love soup because it can be made super healthy with superfood ingredients PLUS you can feed a crowd when you make a big pot!
I am super excited about this recipe because I literally just threw this together to use up some veggies I had in the fridge. It turned out super tasty and even the kids were slurping it up! This soup is FULL of veggies, healthy fats, fiber, protein, complex carbs,vitamins and minerals and will nourish you and your family from head to toe.
Winter Roasted Veggie Soup With Chicken and lentils.
4 cups mixed veggies ( I used carrots, celery, garlic, zucchini, peppers, cabbage, sweet potato) any veggies you have you can use.
6 cups bone broth
Organic Parmesan cheese
2 cups shredded cooked chicken ( I used the chicken leftover from the night before)
1 can BPA free organic black lentils
2 cups fresh cilantro and parsley
Hand immersion blender
Spread veggies on sheet tray coat with avocado oil and few shakes of balsamic vinegar , salt and pepper. Roast veggies for 30-45 minutes until potatoes are soft
Transfer veggies to pot
Pour in good quality bone broth
Add in parsley and cilantro
Pour in a good 5 shakes of coconut vinegar (2 tablespoons)
Add in a generous amount of good quality himalayan pink sea salt, pepper, and 2 tablespoons Braggs seasoning and mix everything up.
Using hand immersion blender pulse and puree veggies and spices until you reach a creamy type texture with veggies chopped down to small chunks. (note cilantro and parsley tend to get caught up in blades of hand blender so you made to pull those out as you go along)
Add in 2 tablespoons organic tomato paste, and 1 cup of organic parmesan cheese.
Dump in cooked chopped cooked chicken and lentils
Mix in and bring to boil then simmer 10 minutes
This creamy roasted veggie soup is sure to warm up and satisfy the whole family!!!
Be Well! 🙂